Lemon Blueberry Cake With POM Blueberry Glaze

Preparation

Preheat oven to 325°F.
For the cake: Whisk together the eggs, sugar, oil, POM Wonderful 100% Pomegranate 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 55–60 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.