Lemon Blueberry Bundt Cake

INGREDIENTS

2 1/2 cups

plus 2 tablespoons all-purpose flour (divided)

2 tsp

baking powder

1/2 tsp

salt

1 cup

unsalted butter (at room temperature)

1 3/4 cups

granulated sugar

Finely grated zest of 2 large lemons

large eggs (at room temperature)

3/4 cup

buttermilk

2 cups

fresh blueberries

4 oz

cream cheese (at room temperature)

3 tbsp

unsalted butter (at room temperature)

heaping cup powdered sugar

2 tbsp

freshly squeezed lemon juice (plus more, if needed)

Blueberries, lemon zest and lemon slices