Blueberry Bundt Cake

Ingredients

Crisco (for the pan)

Flour (for the pan)

3 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups fresh blueberries, picked over to remove any stems

1 cup (2 sticks) butter, at room temperature

2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

1 cup whole milk

Confectioners’ sugar (for sprinkling)

Directions

1. Set the oven at 350 degrees. Grease a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt until blended.

3. On wax paper, toss the blueberries with 1 tablespoon of the flour mixture.

4. In an electric mixer on medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the eggs, one at a time, followed by the vanilla.

5. With the mixer set on low speed, beat in the flour mixture in 3 additions alternately with the milk, beginning and ending with flour. Scrape down the sides of the bowl often with a rubber spatula.

6. With a large rubber spatula, fold in the blueberries.

7. Spoon the batter into the pan and smooth the top.

8. Bake the cake for 1 hour or until a skewer inserted into the middle of the cake comes out clean when withdrawn. The baked cake will pull away from the sides of the pan.

9. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another cooling rack to cool completely. Before serving, dust the cake with confectioners’ sugar.

Makes one 10-inch cake