Glazed Blueberry Bundt Cake

This is a great cake to make during blueberry season. It's loaded with berries and topped with a sweet, sugary glaze.

Ingredients:

For Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract, store-bought or homemade
1/2 teaspoon almond extract

2 pints (4 cups) fresh blueberries coated with 2 T flour

For Glaze:
1 cup powdered sugar
2-3 tablespoons milk

1/8 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees F. Spray a bundt pan with nonstick spary with flour like Baker's Joy.

In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.

Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce speed to medium-low. Add vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Add in half of the flour mixture, and beat on low speed until just combined. Add in half of the Greek yogurt, and beat on low speed until just combined. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined. (Do not overbeat.) Fold in the blueberries by hand.

Pour batter evenly into the pan and spread the top of the batter with a spoon until it is smooth.. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). 

Invert the cake onto a cooling rack or serving dish, and let it cool completely. 

To make the blaze, whisk ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar. Drizzle the cooled cake with the glaze.

Serve immediately, or store covered for up to 5 days.

Recipe modified from Gimme Some Oven