Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing

Ingredients

• •CAKE
• •2¾ cups all-purpose flour (plus more for dusting pan)
• •2 tsp. baking powder
• •¼ tsp. baking soda
• •½ tsp salt
• •1¾ cups granulated sugar
• •2 T. lemon zest
• •1 cup unsalted butter (softened)
• •4 large eggs (at room temperature: rest in warm water for 5 minutes)
• •1 tsp. lemon extract
• •1 cup buttermilk (at room temperature: warm for 20 seconds in the microwave)
• •2 T. fresh lemon juice
• •2 cups fresh blueberries (rinsed and drained but not dried)
• •Optional For Decorating (Blueberries-lemon slices-fresh mint)
• •ICING
• •3 oz. cream cheese (softened)
• •1 T. unsalted butter (softened)
• •2 cups powered sugar
• •1¾ T. fresh lemon juice

Instructions

1. Preheat oven to 350 F. Spray a bundt pan well with non-stick cooking spray, evenly dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
2. In the bowl of an electric stand mixer set with the paddle attachment, mix together sugar and lemon zest until it appears pale yellow and is very fragrant, about 1 minute. Add butter and whip mixture until pale and fluffy. Blend in eggs one at a time. Mix in lemon extract.
3. In a liquid measuring cup stir together buttermilk and lemon juice. Toss blueberries with 1 Tbsp (8g) of the flour mixture and set aside.
4. Add ⅓ of the flour mixture to the butter mixture and mix just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined. Repeat process with flour and buttermilk mixtures once more. Add last ⅓ of the flour mixture and mix just until nearly combined, then add blueberries and fold mixture with a spatula to evenly distribute blueberries (careful not to over-mix).
5. Scoop and pour mixture into prepared bundt pan, spread evenly. Bake in preheated oven about 50 - 60 minutes, or until a wooden skewer inserted into center comes out clean (be careful not to under-bake or the lower portion with all the blueberries may be too moist, yes there's such a thing).
6. Cool on a wire rack 20 minutes then run a sharp knife around edges to ensure cake is loosened and invert onto a wire rack. Cool on rack, then spread lemon cream cheese icing over cake and decorate with blueberries, lemon slices and mint if desired.
7. In a mixing bowl using an electric hand mixer (or stand mixer), mix cream cheese and butter until smooth and fluffy. Add in powdered sugar and lemon juice and mix until light and fluffy.