This cake was inspired by our test kitchen director, Laura Crandall, and her fond memories of picking blueberries with her sisters from their grandmother Peggy’s yard.When their containers were full, they’d run back to the house, where Peggy would stir the freshly picked berries into a buttery pound cake that they ate warm from the oven with a touch of confectioners’ sugar.Blueberry Pound Cake Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  1¼ cups (284 grams) unsalted butter, softened1¾ cups (350 grams) granulated sugar2½ teaspoons (5 grams) lemon zest5 large eggs (250 grams), room temperature1 teaspoon (4 grams) vanilla extract2⅓ cups (292 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ cup (120 grams) whole buttermilk, room temperature1⅔ cups (250 grams) fresh blueberriesGarnish: confectioners’ sugar InstructionsPreheat oven to 325°F (170°C).In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape bottom and sides of bowl.

Add eggs, one at a time, beating well after each addition.Beat in vanilla.In a medium bowl, whisk together 2�

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