1Pre- heat oven to 350° degrees. Grease and flour 10” tube pan.
2In mixer, beat butter until light and fluffy.
Add sugar ½ cup at a time, creaming well after each.
Then add lemon juice and zest mix well.
Add eggs, one at a time, and mix well after each egg.
Add lemon curd and milk to the creamed mixture.
3Combine and sift together dry ingredients and add little at a time to mixture mixing thoroughly until your batter is nice and smooth.
Place fresh blueberries in a bowl and add flour, coat well then sift excess flour off blueberries and add them to batter. Fold them in and be careful not to mix too hard. You want your blueberries to be nice and plump in your cake.
4Pour batter into prepared pan. Bake until wooden tooth pick inserted in cake comes out clean; about 55 to 60 minutes. After baking let cool for about 20 minutes, then remove from pan and dust with powder sugar for an extra touch.