This recipe is for the size of a small bundt pan, or a one layer cake. If you are using a regular size bundt pan, double the recipe.
Ingredients
Cake
6 tbspbutter, softened
2tbspoil
3/4cupsugar
2eggs
2tbsplemon juice
zest of 1 lemon
2tspvanilla
1/4tspsalt
1/4tspbaking soda
3/4tspbaking powder
1 1/2cupscake flour
1/2cupbuttermilk
Blueberry Glaze
1/2cupfresh blueberries
2tbspsugar
1/2tsplemon juice
2cupspowdered sugar
Instructions
Cake
Pre-heat oven to 350 degrees. Butter and flour a small bundt pan. In a stand mixer, cream the butter, oil, and sugar. Add eggs, lemon juice, zest, and vanilla. Mix again. Add dry ingredients and buttermilk. Mix until fully incorporated. Pour into the pan and bake for 35-45 minutes or until browned and toothpick comes out clean when inserted. Cool on a wire rack.
Glaze
Place blueberries, sugar and lemon juice in a small pot. Cook for about 15 minutes. Cool and puree. Strain mixture and refrigerate overnight. Mix blueberry sauce and powdered sugar. If mixture is too stiff, add milk until you get the consistency you want. Pour over cake and serve.