Carefully fold the blueberries into the batter using a spatula, ensuring they are evenly distributed. To prevent the blueberries from sinking to the bottom during baking, lightly coat them with flour before folding them in. This will help suspend the berries throughout the cake.
7. Bake to Perfection
Transfer the batter to the prepared bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs (but no wet batter). The cake should develop a golden brown crust on the outside while remaining soft and moist inside.
8. Cool and Glaze
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the confectioners’ sugar and lemon juice until smooth. Once the cake has cooled to room temperature, drizzle the glaze over the top, allowing it to cascade down the sides for an elegant finish.
