Ingredients
3cupsall-purpose flour
½tspbaking powder
¼tspbaking soda
salt,a pinch
1cupbutter,2 sticks, softened
2cupsgranulated sugar
6eggs
1cupGreek yogurt,plain
1tspvanilla extract
½tspalmond extract
4cupsfresh blueberries
1cuppowdered sugar
3tbspmilk
⅛tspvanilla extract
Preparation
Preheat the oven to 325 degrees F.
Grease and flour a bundt pan, then set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Using an electric mixer with the paddle attachment, cream the butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy.
Reduce the speed to medium-low, then add in the vanilla, almond extract, and the eggs, one at a time.
Continue beating for an extra 2 minutes, scraping down the pan once or twice to mix well.
Add in half of the flour mixture, then beat on low speed until just combined.
Add in half of the Greek yogurt, then beat on low speed until just combined.
Repeat with the remaining flour mixture and Greek yogurt, beating until just combined.
Fold in the blueberries by hand, reserving a dozen or so extra berries on the side.
Sprinkle the reserved blueberries evenly around the bottom of the prepared bundt pan.
Pour the batter evenly into the pan on top of them, then spread the top of the batter with a spoon until it is smooth.
Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean.
Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch.
Invert the cake onto a cooling rack or serving dish, and let it cool completely.
Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
Drizzle the glaze over the cake.
Serve, and enjoy!
