Lemon Blueberry Cake with POM Blueberry Glaze

Preparation

Preheat oven to 325°F.
For the Cake: Whisk together the eggs, sugar, oil, POM juice, and lemon juice.Once mixture is thick and well incorporated, mix in 2. cups of flour, baking powder, baking soda, salt, and lemon zest.
Mix blueberries with 1 tablespoon of flour, and fold into batter.
Pour into a greased and floured Bundt pan.
Bake for 55 to 60 minutes, until a toothpick comes out clean.
Once the cake has cooled, carefully remove from the pan.
For the Glaze: Mix the POM Wonderful Pomegranate Blueberry 100% Juice and powdered sugar, and drizzle glaze over the cake.
For the Candied Lemon Slices: Bring lemon juice, sugar, and water to a boil, mixing to dissolve the sugar. Then, reduce heat to medium-low and add lemon slices in a single layer. Repeat as needed.
Simmer until the rinds are translucent. Transfer to parchment to harden, or place on a parchment-lined baking sheet in the oven on low (about 200°F) to speed up the hardening process. Place candied lemon on top of cake as garnish.