Lemon Blueberry Bundt Cake

This is one of my favorite pound cakes especially for spring and summer. You need to make this cake as soon as the blueberries are in season and you can find the little ones. I found they work the best and are the most flavorful in this one.
This cake almost was named the death cake by Scarlet's friend Andrew because last summer it seemed too many of my friend's parents were passing away. I kept making them to drop by their houses because it seemed the perfect one to take, you can eat it for breakfast or in the afternoon as a pick me up or as a dessert after dinner and don't forget the all important midnight snack, it's the perfect make you feel better cake. One afternoon I was baking it again and Andrew asked if someone else had passed away since I was making the death cake and yes someone had but I refuse to call it this because it is such a happy cake for me.

I made this cake yesterday afternoon and it has not been 24 hours yet and already the cake is completely gone!

2 3/4 C flour
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 C unsalted butter softened
1 3/4 C sugar or 1 C truvia baking blend
4 eggs
2 T lemon juice
1 T lemon zest
2 t vanilla
1 C buttermilk
1 1/2  C blueberries tossed with 1 t flour
Heat oven to 350. Grease and flour a bundt pan. I use a large one but if you are using a stevia blend such as Truvia instead of sugar it only rises about half way up and you could easily use a smaller bundt pan.
Whisk together flour, powder, soda and salt. Beat the butter and add sugar gradually and beat for 2-3 minutes. Beat in the eggs one at a time. Add lemon juice, zest and vanilla. Beat in flour mixture in three additions alternately with the buttermilk then beat on med high to fully incorporate. Fold in the blueberries. Pour in pan and bake for 45-50 minutes. You want the wooden toothpick to come out clean or if their are a few crumbles attached.