Preheat your oven to 325 degrees F. This step is crucial for ensuring your cake bakes evenly.
In a medium bowl, combine 3 cups of all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Mix these dry ingredients well and set aside.
Prepare a 10-inch tube or bundt pan by greasing it thoroughly and dusting it with flour. This will prevent the cake from sticking.
In a large mixing bowl, beat 1 cup of softened butter and 2 1/4 cups of granulated sugar until light and fluffy, approximately 2 to 3 minutes. This process incorporates air into the batter, ensuring a light texture.
Add in 3 large eggs, one at a time, beating well after each addition. This method helps to emulsify the batter, resulting in a smoother mixture.
Stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of grated lemon peel, mixing until well combined. The zesty flavor will enhance the cake's overall taste.
With the mixer on low speed, add in half of the dry ingredients. Mix until just combined, being careful not to overmix.
Add in half of the 1 cup of buttermilk and mix until just combined. Repeat this process with the remaining dry ingredients and buttermilk.
Toss 2 cups of fresh blueberries in a bit of flour to coat them. This step helps prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter, ensuring an even distribution.
Scoop the batter into the prepared pan, smoothing the top as needed. Bake for approximately 65 to 75 minutes, or until a cake tester inserted into the center comes out clean, and the cake springs back when lightly pressed.
Allow the cake to cool slightly before using a spatula or knife to gently loosen it from the sides of the pan. Let it cool for an additional 10 minutes.
Once cooled, invert the cake onto a cake plate or pan, allowing it to cool completely.
To make the frosting, combine the frosting ingredients in a bowl and mix until smooth. Drizzle it over the cooled cake for a sweet finish.
Store any leftovers tightly covered at room temperature.
