Blueberry Pound Cake with Lemon Glaze

3 cups flour, divided

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 cups fresh blueberries

2 cups granulated sugar 

1 cup unsalted butter

4 large eggs

1 teaspoon vanilla

1 1/2 cups confectioner’s sugar

Juice of 2 lemons

Heat oven to 325F. Spray a 10-cup Bundt pan with cooking spray. In a medium bowl, whisk together 2 3/4 cups flour, baking powder and salt. In another bowl, toss together remaining flour and blueberries. Set aside. In a mixing bowl, combine granulated sugar and butter and beat on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Mix in vanilla. Stir in flour mixture, then fold in blueberries. Spoon mixture into prepared pan and smooth to level out batter. Bake until tester inserted in center comes out clean, about 80 minutes. Let cool before removing from pan. Meanwhile, make glaze. In a small bowl, whisk together confectioner’s sugar and lemon juice until smooth. Pour over cooled cake and let set before cutting.