Blueberry Coffee Cake

This cake is great served with coffee or for brunch.

Serves 12

4 cups flour + 3 tbsp flour
1 3/4 cup buttermilk
4 tsp baking powder
1 cup softened butter
2 eggs
2 tsp vanilla
3 cups fresh blueberries
zest of 1 medium lemon
1 1/2 cups sugar

glaze
1 cup powdered sugar
1/2 tsp vanilla
1/4 cup heavy cream
2 tbsp melted butter

Preheat the oven to 350. Spray a bundt pan with baking spray and set aside. In a large bowl with a mixer, beat the butter and sugar until fluffy. Add the eggs one at a time and the vanilla. Add in the lemon zest. Stir together 4 cups of flour and the baking powder. Add the remaining 3 tbsp of flour to the blueberries and toss to coat. Add half of the flour to the butter/sugar mixture. Then add all of the butter milk and finish with the remaining flour. Fold in the blueberries by hand. Spoon the batter into the bundt pan and spread to evenly distribute. Bake for 65-75 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 2o minutes. Invert onto a cake plate and let it cool completely. Mix up the glaze in a small bowl and pour over the top of the cake. Let the glaze drip down the sides of the cake. Let the glaze set up before serving.