2 1/2 cups, all-purpose flour
1 tbsp cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 3/4 cups caster sugar (superfine sugar)
1 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 1/2 cups fresh blueberries
Juice from 2 lemons
powdered sugar – enough added to juice to make thick syrupy glaze .. it varies depending on how thick or runny you like your glaze
Preheat oven to 325F
In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside.
In another bowl, combine the milk, cream, and vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with your electric mixer, cream together the sugar and butter.
Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour.
Scrape down the bowl between additions. Once everything has been added, run the mixer/beater for an additional 20 seconds on low.
Generously coat a Bundt pan with baking spray then dust lightly with flour, shaking off excess. Pour the batter evenly into the pan.
Use a spatula to fold in the blueberries once the batter is in the pan.
Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm).
Before serving, dust with sifted powdered sugar and then drizzle with the Lemon Glaze
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Source: (100) Roberta Langley