Lemon Blueberry Bundt Cake | Peachy the Magazine

Ingredients

• 2 3/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter, room temperature
• 1 3/4 cups granulated sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 11/2 teaspoons vanilla
• 1 cup buttermilk
• 1 1/4 cups blueberries tossed with 1 tablespoon flour
• 1 1/2 cups confectioners’ sugar
• 6 to 7 teaspoons lemon juice
• 1 tablespoon corn syrup