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Ingredients:

• For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature

• For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice
  • 1 tsp lemon zest (optional)
• Instructions:
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

• Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy.
• Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
• Combine Wet Ingredients: Mix in Greek yogurt, lemon zest, lemon juice, and vanilla extract.
• Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.

• Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix (they can burst and turn the batter purple).
• Pour Batter: Pour the batter into the prepared bundt pan and smooth the top.
• Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
• Prepare Glaze: For the glaze, whisk together powdered sugar and lemon juice until smooth. Add lemon zest if using.
• Glaze the Cake: Drizzle the glaze over the cooled cake.
• Enjoy your cake with a cup of tea or coffee! It’s perfect for a summer afternoon or as a sweet treat for any occasion.