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 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.
1/2 cup POM Wonderful Pomegranate Blueberry 100% Juice
1 tablespoon Wonderful Seedless Lemon juice
1 Wonderful Seedless Lemon, zested
2 cups granulated sugar
1 cup vegetable oil
2 1/2 cups + 1 tablespoon all-purpose flour, divided, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup blueberries, rinsed, dried
2 tablespoons POM Wonderful Pomegranate Blueberry 100% Juice
1 cup powdered sugar
Candied Lemon Slices (optional):
Wonderful Seedless Lemon juice
1 to 2 Wonderful Seedless Lemons, sliced as thinly as possible