Cake Batter:

1. Preheat an oven to 350F and line a 9×5 loaf pan with parchment paper.
2. Whisk flour, baking powder, and salt together in a small bowl.
3. In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer beat together butter, sugar, and lemon zest together until very pale yellow and smooth, roughly 5 minutes.
4. Add in eggs one at a time and mix until combined.
5. Alternate adding the dry ingredients and buttermilk into the batter, starting and ending with the dry ingredients (dry-wet-dry-wet-dry). Fold in the blueberries that have been tossed in flour until evenly dispersed.
6. Pour the batter into a 9×5 loaf pan and smooth down with an offset spatula. Add tablespoon sized globs of blueberry jams]. Swirl with a knife to create loops of jam.
7. Draw a line down the center of the batter with a knife to give the cake a place to split and bake at 350º for 75 minutes until a toothpick comes out clean.
8. Immediately brush with lemon juice and let cool for 15 minutes.
9. Whisk the remaining lemon juice and powdered sugar in a small bowl and spoon over the cake.
10. Enjoy!

Lemon Simple Syrup

1. While the cake bakes, heat the lemon juice and granulated sugar together on the stove in a small saucepan until the sugar dissolves. Pour into a heat safe bowl.
2. Once the cake has baked, spoon simple syrup on top of the cake.

Lemon Glaze:

1) Whisk powdered sugar and lemon juice together. Once the cake has cooled, drizzle it on top of the cake.