Step 1

Pre-heat oven to 350ºF (180ºC). Grease a 9-inch bundt pan generously with oil and dust with flour. This will prevent the cake from sticking.

Step 2

To a medium mixing bowl, mix together buttermilk, eggs, oil, sugar, lemon zest, and vanilla extract (if using).

Step 3

To a small bowl, mix the flour with baking soda and cinnamon (if using).

Step 4

Add dry ingredients into the wet and mix together just until combined. Don't overmix! Stir in the blueberries.

Step 5

Pour the mixture into the greased pan and bake for 45-50 minutes, until a toothpick comes out clean. If the cake is getting very brown on the top and is still not cooked at the bottom, cover it with aluminum foil. I find that in the last 10 minutes I always have to do that.

Step 6

When ready, take the cake out of the oven and let it cool in the pan for exactly 10 minutes (set a timer). Use a table knife to gently push the cake away from the sides of the pan. Then place a wire cooling rack (or a plate) over the base of the cake and invert the pan to release. Let it cool completely before icing and serving.