How to make lemon bundt cake with blueberries

Step 1 - beating the eggs

• Beat the eggs together with sugar on high speed (for several minutes) until they become very thick, increase in volume, and turn pale.
  4 eggs, 300 g sugar
  

Step 2 - adding ingredients to the batter

• To the beaten eggs, add some flour mixed with baking powder and mix on low speed.
  300 g wheat flour - all-purpose, 2 teaspoons baking powder
  
• Add yogurt and mix briefly.
  250 ml natural yogurt
  
• Add some more flour, then lemon juice and mix briefly.
  60 ml lemon juice
  
• Add oil and the rest of the flour - mix briefly on low speed - just until combined.
  140 g oil
  

Step 3 - preparing blueberries for the bundt cake

• Lightly mash the washed blueberries with a fork.
  approx 100 g blueberries
  
• Add potato starch to them and mix.
  1 tablespoon potato starch
  
• Spoon some of the bundt cake batter into a smaller bowl.
  
• Add the blueberries to it and mix until combined.
  

Step 4 - layering the bundt cake in the pan

• Pour approximately 2/3 of the bundt cake batter into the pan.
  
• Spread the blueberry batter on top.
  
• Spread the remaining batter.
  

Step 5 - baking the lemon bundt cake

• Place the pan with the bundt cake into an oven preheated to 170 degrees Celsius (fan-assisted) and bake for about 50 minutes - until a skewer comes out clean.
• After baking, cool the bundt cake for about 5-10 minutes, then carefully remove it from the mold and cool completely.

Step 6 - preparing the lemon glaze

• Sift the powdered sugar into a bowl, add lemon juice - preferably in portions - and mix thoroughly.
  approx 120 g powdered sugar, approx 30 ml lemon juice
• Drizzle the bundt cake with the glaze.