Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Additional Time::10 mins
Total Time:: 1 hr 40 mins
Servings::14
Yield::1 10-inch bundt cake
Ingredients
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2 tablespoons unsalted butter, softened
2 ¼ cups white sugar, divided
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh blueberries
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.
Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.
Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.