1. Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or two 8×4″ loaf pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a stand mixer, beat butter and sugar until light and fluffy (~5 min). Add eggs one at a time, beating well after each.
4. Mix in lemon zest and juice.
5. Alternate adding dry ingredients and milk to batter, beginning and ending with flour. Fold in blueberries gently.
6. Pour into prepared pan(s). Bake:
   – Bundt: 60–70 min
   – Loaves: 50–60 min
   Until a toothpick comes out clean (tent with foil if top browns too quickly).
7. Cool in pan 15 min, then invert onto wire rack.
8. Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Let set 15 min before slicing.

PREP TIME & NUTRITION (per slice, serves 12):
Prep Time: 20 min | Cook Time: 65 min | Total Time: 1 hr 45 min | Servings: 12 | Calories: 380 | Net Carbs: 48g | Fats: 20g | Protein: 6g