Blueberry Bundt Cake with Lemon Glaze - Roth Living

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 3/4 cup buttermilk
• 2 teaspoons lemon zest
• 3 tablespoons of lemon juice
• 2 teaspoons vanilla extract
• 3 large eggs + one egg yolk, at room temperature
• 18 tablespoons unsalted butter, at room temperature
• 2 cups granulated sugar
• 3/4 cup granulated sugar
• 3 tablespoons low or no sugar needed fruit pectin
• pinch of salt
• 10 ounces fresh or thawed frozen blueberries
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 cups powdered sugar
• 3-4 tablespoons lemon juice