Categories: Blueberries, Breakfast, Coffee Cake

Ingredients

• Cake
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup vegetable oil (preferably canola)
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries, lightly coated with flour
• Vanilla Glaze
• 1 1/4 cups powdered sugar, sifted
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions

1. Grease and lightly flour a 10-inch tube pan. In a bowl, sift together the flour, baking powder, and salt; set aside.

2. In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.

3. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.

4. Fold in the blueberries.

5. Pour batter into the prepared tube pan.

6. Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.

7. Let cake cool in the pan for 1 hour.

8. Remove from the pan and cool completely on a wire rack.

9. To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.

10. Stir mixture for about 2 minutes or until well blended.

11. Pour into a glass measuring up and cover until ready to use.

12. When the cake is completely cooled—drizzle glaze over cake.

13. Let glaze set for 1 hour before slicing and serving the cake.

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