Ingredients
Method
Baking the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
- Fold in the blueberries gently to avoid crushing them.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-55 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Preparing the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled bundt cake and let it set for a few minutes before serving.
Nutrition
Notes
For an extra touch, you can add lemon zest to the batter for a refreshing flavor. Store any leftovers in an airtight container at room temperature for up to 3 days.