2 sticks unsalted butter, at room temperature
3 cups all-purpose flour
2 1/2 tsp baking powder
1 1/4 tsp salt
1 3/4 cups granulated suger
1/4 cup vegetable oil
4 large eggs, at room temperature
1 tsp vanilla extract
3/4 cup buttermilk
2 cups blueberries
1. Preheat to 350 degrees. Generously butter a nonstick 12-cup Bundt pan.
2. Whisk the flour, baking powder and salt in a medium bowl. Set aside.
3. Beat butter, sugar and vegetable oil in a bowl with a mixer on medium high speed until fluffy, scraping down the sides of the bowl. Add eggs, one at a time, then add vanilla.
4. Add one-third of flour mixture and fold in with a rubber spatula or wooden spoon. Add half of the buttermilk and mix well. Continue until all the flour and buttermilk are used up.
5. Toss the blueberries with 2 tablespoons of flour in a small bowl.
6. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries and then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter, and smooth the top.
7. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about an hour. Transfer to a rack and let cool 30 minutes in the pan. Loosen cake from pan, then invert onto a rack to cool completely.
8. When cake is cold, mix 1 cup confectionary sugar, 2 tablespoon milk and flavoring of your choice. I used Penzy's lemon powder. Let stand for a little while until of thick enough consistency to drizzle on cake.
Makes a beautiful tall cake.
The crumb is tender and cake is delicious with coffee or tea.
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