1. Preheat the oven to 350 degrees, and with 2 Tbsp. softened butter, grease a 10-12 cup bundt pan. Be sure to grease all the crevasses so the cake won’t stick. Now, add in 2 Tbsp. almond flour, and coat it all around the pan. Tap out the extra flour.

2. In a medium-sized bowl, with a hand mixer, beat 1/2 cup softened butter, and 1/4 cup plain greek yogurt, until smooth and creamy. Now, add in 1 + 3/4 cups white sugar, and beat that until combined, for about 1 minute. Add in 4 large eggs, and beat that until combined, about 3-4 minutes.

3. In a separate bowl, whisk together the dry ingredients; 3 cups all-purpose flour, 1/2 tsp. kosher salt, 2 tsp. baking powder, and 1/2 tsp. baking soda.

4. To the butter mixture, add about 1/3 of the flour mixture and beat until combined. Now, add in 1/2 cup buttermilk, continue beating, and 1/3 of the flour mixture, beating until smooth. Add in the lemon juice, beat until combined, and add in the remaining flour. Lastly, add in 2 Tbsp. lemon zest, and beat until combined. Be sure not to overmix. 

5. In a small bowl, mix together 1 + 1/2 cups fresh blueberries and 1 Tbsp. cornstarch. Mix until the blueberries are fully coated.

6. To the greased and floured bundt pan, add 1/3 of the cake batter. Add in 1/2 of the blueberries, and spread that out. Now pour over 1/3 of the batter, and the remaining blueberries, finishing it off with the remaining cake batter. Smooth out the top, and bake for 45-55 minutes, or until a toothpick inserted comes out clean.

7. To make the glaze, whisk together 1 + 1/2 cups powdered sugar, 1 Tbsp. lemon juice, and 1-2 tsp. milk. *You can add more milk for a drippier consistency*

8. Carefully remove the cake from the pan, and let cool completely.

9. Spoon the glaze onto the cooled bundt cake, let the glaze set, and enjoy!