Categories: Blueberries, Cake, Dessert

Ingredients

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 2/3 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 large eggs
• 1 tablespoon grated orange peel
• 2 teaspoons vanilla extract
• 3/4 cup buttermilk
• 2 cups frozen blueberries
• Powdered sugar

Directions

1. Preheat oven to 350°F.

2. Butter and flour 10-inch-diameter Bundt pan.

3. Whisk flour, baking powder, and salt in medium bowl.

4. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.

5. Beat in eggs, 1 at a time.

6. Beat in orange peel and vanilla.

7. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries.

8. Pour batter into prepared pan.

9. Bake until tester inserted near center of cake comes out clean, about 1 hour.

10. Cool cake in pan on rack 10 minutes.

11. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)

12. Transfer cake to plate, sift powdered sugar over, and serve.

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