Once again I used the rum cake recipe I received from a friend and made substitutions to create this blueberry lemon cake. I didn’t have fresh blueberries, but I did have frozen, and they worked fine. I put a few blueberries in the batter, but not too many. Next time I will probably add more. All I did was substitute lemon juice for the rum in the recipe. I put the blueberries in the bottom of the Bundt pan before I poured the batter in. One thing I did differently with this one that I didn’t do with the pineapple was let it sit in the pan longer with the glaze on it. I gave the glaze about two hours to soak in before I put the cake on a plate. It turned out pretty. It tastes pretty good, too.