Blueberry Bundt Cake
This Blueberry Bundt Cake is the perfect treat for any time of the day, whether it be a slice at breakfast with your coffee or your after dinner dessert. It’s super moist and packed full of fresh blueberries!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/08/3.jpg?resize=480%2C640&ssl=1)
What you’ll need:
– 3 cups flour
– 2 1/2 cups sugar
– 1 1/2 teaspoon baking powder
– 1 teaspoon salt
– 1 1/2 cups milk
– 1 1/3 cups oil
– 3 eggs
– 1 Tablespoon vanilla
– 1 1/2 cup blueberries
What you’ll need for the icing:
– 2 Tablespoons butter, melted
– 1 cup powdered sugar (120g)
– 1 Tablespoon milk
– 1/8 teaspoon salt
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/08/1-2.jpg?resize=480%2C640&ssl=1)
What you’ll do:
– Preheat your oven to 350F and generously spray your bundt pan with cooking spray. Add a couple Tablespoons flour to your pan and maneuver it so that the flour coats the inside (you can add more flour if needed).
– In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
– Add the milk, oil, eggs, and vanilla to the bowl and mix on medium speed for 1 minute. Scrape down the sides and bottom of the bowl and mix for another minute.
– Fold the blueberries into the batter and pour into the prepared bundt pan.
– Bake for 1 hour and 20 minutes or until the cake is golden brown and a wooden toothpick comes out clean.
– Let your cake sit for a few minutes. If it appears to still be stuck to the edges, gently slide a knife between the cake and pan to loosen it away.
– Gently flip the cake over onto a cooling rack, removing the pan. Allow to cool for at least 1 hour.
– Once your cake has cooled, whisk together the ingredients for the icing and evenly pour atop the cake.
– Slice and ENJOY!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/08/2-2.jpg?resize=480%2C640&ssl=1)