When my mother was in hospital over the summer people often brought her fresh fruit from her garden. The blueberries started to pile up so I brought them home and made a Lemon Poundcake, added some Blueberries, a Lemon Glaze and came up with this delicious Lemon Blueberry Coffee Cake.

1 cup Butter, softened
1 cup Sugar
4 Eggs
3 Tablespoons Milk
2 Tablespoon Lemon Zest
1 1/2 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 1/2 cups Blueberries, fresh or frozen, unthawed

Lemon Glaze
1/4 cup Sugar
3 Tablespoons Lemon Juice

Preheat oven to 350F.
Lightly spray a Bundt pan with vegetable oil spray and dust with flour; tap out excess flour.

In medium mixing combine flour, baking powder and salt; set aside.

In a large bowl beat butter with sugar until light and fluffy.
Beat in eggs, one a time, until light and creamy.
Beat in milk, lemon zest and vanilla.

Stir dry ingredients into creamed mixture just until smooth.
Fold blueberries into batter.
Turn batter into prepared bundt pan and bake in 350F oven until pick inserted comes out clean, about 1 – 1 1/2 hours.
Remove from oven and let rest on wire rack, in pan, for 10 minutes.
Turn out onto cake platter and top with Lemon Glaze.

While cake is cooling, prepare Lemon Glaze by combining the two ingredients in a small microwaveable proof bowl, heat for 30 second intervals on HIGH until sugar is dissolved.
With skewer, poke holes all over top of cake; brush glaze evenly oer top.
Cool completely.