Step 1: Preheat and Prep

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan generously to prevent sticking. This classic cake is known for its lovely crust, so ensuring a non-stick surface is crucial.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until the mixture is light and fluffy. This should take about 5-7 minutes. This step is vital for creating a soft, tender crumb.

Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure an even mix.

Step 4: Incorporate the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients for the best texture. Mix until just combined, being careful not to overmix.

Step 5: Add Flavor

Stir in the vanilla extract and lemon zest. The lemon zest gives a subtle citrus aroma that complements the richness of the cake.

Step 6: Bake the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. The top should be a deep golden brown.

Step 7: Prepare the Blueberry Lemon Glaze

While the cake is cooling, make the glaze. In a small saucepan, combine the blueberries and lemon juice. Heat over medium heat, stirring occasionally until the blueberries burst and the mixture thickens (about 5-7 minutes).

Step 8: Strain and Mix the Glaze

Strain the blueberry mixture to remove the skins and seeds. In a mixing bowl, combine the strained juice with the powdered sugar, lemon zest, and vanilla extract. Whisk until smooth and glossy. If the glaze is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.

Step 9: Glaze the Cake

Once the cake has cooled completely, place it on a wire rack. Drizzle the blueberry lemon glaze over the top, allowing it to cascade down the sides. Let the glaze set for about 10-15 minutes before slicing.