Blueberry Buttermilk Bundt Cake

By BearForce

Ingredients

• 2 sticks unsalted butter, at room temperature, plus more for the pan
• 3 cups plus 2 tablespoons all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 3/4 cups granulated sugar
• 1/4 cup vegetable oil
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 2 cups blueberries (about 1 pint)

Preparation

Step 1

Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan.

Beat 2 sticks butter, sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Whisk 3 cups flour, the baking powder and salt in a medium bowl. Alternate adding the flour mixture and the buttermilk. Beat until just combined. Finish incorporating the flour by hand to avoid overmixing.

Gently fold in the blueberries. Bake until the cake is golden brown...1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan.