Preheat the oven to 350 degrees F. Greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom. So this task comes later.

First, cream together the butter and sugar until fluffy and lightened in color.. Add the eggs one at a time, beating well between each.

Grease a 10-cup Bundt pan using Baker’s Joy Spray or by greasing very well with on-stick vegetable oil spray or melted shortening, taking care to get into all the nooks and crannies.

Pour the batter into your prepared pan and bake for 45 to 60 minutes—the cake is ready when it’s golden brown and a tester inserted into the center comes out clean.

Remove from the oven and let cool for 15 minutes before flipping it out onto a wire rack.While the cake is baking, make the glaze

If you want to seal in the moistness and give even more lemon flavor, make and apply this glaze.

Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave about 30-45 seconds, not too hot, but enough to dissolve the sugar. Set the glaze aside.

Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Once the cake has completely cooled, whisk together the confectioners’ sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a very thick glaze.

Drizzle over cake.

Garnish with some blueberries on top if desired.