This cake is deliciously moist and has all the flavors of summer. Although it's wonderful straight from the pan, if you can show restraint it's even better a day later, when the lemony almond flavors seems to permeate the cake.  There's no need to go overboard like I did and add a dollop of cream, but honestly it was a dream.
2 sticks unsalted butter
1 ½ cups sugar
4 large eggs
2 cups all purpose flour
1/2 cup of almond meal
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk
¼ cup lemon juice
Zest of lemon
1, 4.4 oz packet of blueberries
1 tablespoon flour
1 tablespoon confectioner’s sugar

Heat oven to 350 F
Grease a 10 cup bundt cake pan.
Cream the butter and sugar together until really light and fluffy.
Add the lemon zest and beat a little more.
Add one egg at a time, scraping down the bowl after each one.
Mix the flour, salt, baking powder, baking soda and almond meal together in a bowl.
Mix the buttermilk and lemon juice in measuring jug.
Add half of the flour mixture and combine gently.  Add the buttermilk and lemon juice and mix until JUST combined.  Add the reminder of the flour and gently mix.
Toss the blueberries in a tablespoon of flour and add to the batter.  Combine gently with a metal spoon.
Pour the batter into the greased Bundt pan.
Bake in the middle of the oven for approx 50 minutes to 1 hour.  When ready the cake will have risen and be golden brown.