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Lemon Blueberry Bundt Cake

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2 sticks butter (8 ounces)

1 pound flour (about 3 ½ cups)

1 teaspoon vanilla extract

2 cups sugar

zest of 1 lemon

4 eggs

1 cup buttermilk (or sour milk or sour cream)

1/4 cup sugar

1/2 teaspoon baking soda

juice of 1 lemon

a pinch of salt

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