Blueberry Bundt Cake

For the cake:

• 2 cups cake flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup granulated sugar

• ½ cup vegetable oil

• 1 cup whole milk

• 1 tablespoon vanilla extract

• 3 large eggs

• 1 cup fresh blueberries

For the frosting:

• 8 ounces cream cheese, softened

• ¼ cup salted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

1. Preheat oven to 350℉. Lightly grease a bundt pan and set aside.

2. Make the cake: In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Use a whisk to mix well.

3. Add vegetable oil, milk, vanilla, and eggs. Whisk again until smooth.

4. Use a silicone spatula to fold-in the blueberries. Pour the batter into the prepared bundt pan. Gently tap the pan on a solid surface to remove any air bubbles in the batter.

5. Bake the bundt cake in the preheated oven for 30-35 minutes, or until a cake tester inserted in the center comes out clean.

6. Allow the cake to cool in the pan for 30 minutes, then over turn the cake onto a wire rack, remove the bundt pan, and cool completely.

7. Make the frosting: In a medium bowl, add cream cheese and butter. Use an electric hand mixer to blend until smooth. Add powdered sugar and vanilla. Mix again until smooth.

8. Microwave the frosting at 20-second intervals until warm. Pour over the cake and allow to cool for 10 minutes. Slice and serve. Enjoy!