- 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