Preheat your oven to 350°F and generously grease your bundt pan with butter or cooking spray. Tap out any excess so the cake releases beautifully. I learned this the hard way after my first attempt stuck like crazy.

In a large bowl, cream together the softened butter and sugar until fluffy and light, roughly 2-3 minutes. The mixture should look pale and airy, not dense. This step matters more than people realize because it adds volume to your final cake.

Add the 3 eggs one at a time, beating well after each addition so everything combines smoothly. Stir in the lemon zest and lemon juice until fully mixed. The batter will look slightly curdled—that's totally normal and not a problem.

In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined—overmixing creates tough cake and nobody wants that.

Gently fold the fresh blueberries into the batter using a spatula or wooden spoon. Don't stir aggressively because you'll crush them and turn everything purple. Pour the batter into your prepared bundt pan and smooth the top.

Bake for 45 to 50 minutes until a toothpick inserted in the thickest part comes out with just a few moist crumbs. The top should be golden brown and spring back when you touch it lightly. My oven runs hot so I always start checking at minute 42.

Let the cake cool in the pan for 15 minutes, then run a thin knife around the edges and center. Place a wire rack on top and invert the whole thing—the cake should slide right out. If it sticks, wait another 5 minutes and try again.

Cool completely on the rack before serving. This lemon blueberry bundt cake cozy is actually better after it sits overnight because the flavors deepen and everything settles.