To make the Lemon Bundt Cake

1. Preheat the oven to 325F. Grease and flour a 10-cup bundt pan or a 10-inch loaf pan. Do not use a smaller pan or it will overflow.
2. In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar, until very pale and smooth. This can take around 6-8 minutes, beating on medium-low. Add 1 egg at a time, while beating, followed by the lemon zest, until fully incorporated.
3. In a separate bowl, whisk the flour, salt and baking soda. Alternate adding the dry ingredients and buttermilk, in 2 or 3 additions, beginning and ending with the dry ingredients.
4. Transfer to a prepared pan and bake for 45-50 minutes, until a toothpick inserted in the center (or sides if using a bundt pan) comes out clean. Time will vary depending on your oven. Let cool in pan for 10 minutes before transferring to cooling rack.

To make the Icing

1. Start by sifting the powdered sugar into a large bowl. Add 1 tablespoon of lemon juice, and a couple of tablespoons of boiling water. Work a spoon against the sides of the bowl, getting rid of clumps, until you get a desired consistency. If it’s too thick, add 1 tbsp of boiling water at a time. If it’s too runny add 1/4 cup powdered sugar.
2. Spoon (or transfer to a piping bag without a tip) onto cake, going around the top rotating the cake. Wait until it glides down.

To make the Blueberry Compote

1. In a small saucepan over low heat, combine the ingredients and bring to a low simmer. Cook until the sauce thickens about 20 minutes. Let cool and transfer to a glass jar.