Lemon-Blueberry Bundt® Cake

Details

Ingredients

• 2 cups fresh blueberries
• 1 ½ teaspoons all-purpose flour
• 2 ½ cups all-purpose flour
• ⅓ cup almond flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt
• 1 ½ cups white sugar
• 1 cup unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 1 cup buttermilk
• ½ cup lemon curd
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 2 ½ cups powdered sugar
• ¼ cup lemon juice
• 1 teaspoon lemon zest
• ⅛ teaspoon kosher salt
• 1 teaspoon unsalted butter
• 1 tablespoon fresh blueberries, or as needed