Lemon Blueberry Bundt Cake

MMM!  Oh, how tasty this is!  I shall definitely make this again, albeit with one change: flour the pan after buttering it.  There is no pic of final product from oven, as it stuck terribly in the pan, despite my efforts with a flexible spatula (and the serving pic does not flatter it at all, so I am not posting that, either).  I highly recommend this, though, even if you are not a major blueberry fan (I rarely make things with blueberries, as followers already know).  10/10.
Edit 26-Feb-19: My mom made the cake and floured the pan, turned out far better (as I suspected it would!)  These are her pictures of finished product (used with her permission, of course):

Link to original recipe: https://www.geniuskitchen.com/recipe/best-lemon-blueberry-bundt-cake-176927

Ingredients:

cake--

2  3/4 c. all-purpose flour
1/2 T. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. unsalted butter (or margarine; I used butter), softened
1  3/4 c. sugar
4 eggs
2 T. fresh lemon juice
1 T. lemon zest
1 tsp. vanilla extract
1 c. buttermilk
6 oz. blueberries

glaze--

1  1/2 c. powdered sugar
10 tsp. fresh lemon juice
1 T. light corn syrup

Directions:

1. Butter (AND FLOUR) a 12-cup Bundt pan.

2. Whisk together flour, baking powder, baking soda, and salt in a large bowl and set aside.

3. Heat oven to 350°F.

4. In the bowl of an electric mixer, beat butter until smooth.

5. Add sugar and beat until fluffy (around 2-3 min.)

6. Beat in eggs, one at a time.

7. Beat in lemon juice, lemon zest, and vanilla.

8. Beat in flour and buttermilk a third at a time, alternating between each--beat for 2 minutes once all of each are in.

9. Fold in blueberries, then spread into prepared pan.

10. Bake for 50 min (or until toothpick inserted near center comes out clean).

11. Cool on a rack for 20 min, then gently loosen from pan using a flexible spatula.  Turn out onto rack and cool completely.

12. Make glaze: whisk together all 3 glaze ingredients in a small bowl.  Pour over cooled cake, slice up, and enjoy!