Preheat your oven to 350°F and grease a bundt pan really well with butter or nonstick spray. I learned this the hard way—mine stuck to the pan my first time because I skipped the greasing. Let the pan sit on the counter while you prep everything else.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside and get your mixer ready. This dry mixture is your foundation for the whole cake, so don't skip mixing these together first.

Cream together the softened butter and sugar for about 3 minutes until it's pale and fluffy. You'll see it get lighter in color and kind of fluffy-looking. Then add your eggs one at a time, beating well after each addition so everything combines smoothly.

Stir in the lemon zest, vanilla bean paste, and fresh lemon juice until you smell that bright citrus aroma. The zest distributes the lemony flavor throughout so you get it in every bite. Don't skip this step—it's what makes this lemon blueberry bundt cake special.

Alternate adding the dry mixture and milk to your butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined—overmixing creates a dense cake that nobody wants. Gently fold in your blueberries last so they stay whole and pretty.

Pour the batter into your greased bundt pan and smooth the top a bit. Tap the pan gently on the counter a few times to release any air bubbles hiding inside. Bake for 50 minutes until a toothpick inserted comes out with just a few moist crumbs.

Let the cake cool in the pan for 15 minutes, then run a knife around the edges and turn it out onto a wire rack. This waiting period is important—if you flip it too early, it might crack. Once it's completely cool, dust the top with powdered sugar and admire your gorgeous handiwork.