Blueberry morning cake with lemon glaze

1. Preheat oven to 325 degrees.
Grease and lightly flour a 10-inch tube pan.
In a small bowl, sift together the flour, baking powder and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar, and eggs until light and thick, about 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the blueberries. Pour the batter into the prepared pan and bake for 60-70 minutes until knife inserted in the center of the cake comes out clean.

2. While cake is baking, make lemon glaze:
In a small bowl, cream butter with wooden spoon. Add the confectioners' sugar alternately with the lemon juice and water, three additions of sugar to two additions of liquid. Beat until smooth, then blend in vanilla and lemon zest. The glaze should be pourable. If not, thin it with drops of hot water.

3. Remove cake from oven, and let it cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.

4. Pour glaze over cake and serve.