Glazed Lemon Blueberry Cake (AKA Castle Cake #3)

1 cup unsalted butter, room temperature, plus more for baking pan
2 cups granulated sugar
4 large eggs, room temperature
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 1/2 Tbs freshly grated lemon zest, (3 large lemons)
2 1/2 Tbs freshly squeezed lemon juice, (2 lemons)
1 cup fresh blueberries
1/2 cup confectioners' sugar
1/2 cup freshly squeezed lemon juice, (4 lemons)
3 Tbs freshly grated lemon zest, (3 lemons)

1) Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
2) Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
3) Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
4) Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
5) Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.

Review: We had a party tonight for a variety of reasons (two birthdays, two moving away), so Mike got his annual castle cake early. The lemon blueberry combination was a great summer flavor for a cake. However, the blueberries essentially left holes in the structure of the castle. Therefore, when I turned it out onto the wire rack, the back of the castle detached. Mike wedged a butter knife under that piece to prop it up against the rest of the cake. Lesson learned - no fruit in the fancy pan. I didn’t do a great job on the glaze and it ended up being a sugary juicy combination that soaked into the cake. Yummy, but not the desired effect I needed. Everyone loved the cake, but I really need to hone my glaze making skills. I also need to invest in a zester. I left that out, as I didn’t want to fake it by finely chopping lemon peel.