Add a third of the remaining flour mixture and mix
Add half of the milk and combine
¾ cup milk
Add another third of flour and mix
Add remaining milk. Stir to combine
Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
Remove bowl from mixer and fold in blueberries and any flour that may have fallen off of the berries.
Pour into a well greased bundt pan
Bake in a preheated 350 degree oven for 55-65 minutes or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
Allow cake to cool in pan for about 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 5-10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.
Glaze
Combine powdered sugar and lemon juice until smooth
1¼ cup powdered sugar, 2 tablespoons lemon juice
Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides
Notes
Baking Tips:
Read entire recipe all the way through before beginning. There are a lot of steps and it's helpful to know all the steps before starting.
Eggs are best if they are at room temperature. You can soak them in warm (not hot) tap water for 5-10 minutes to warm them.
Do not overmix cake batter. Just stir enough so the ingredients come together.
Be sure to fully spray the cake pan with a nonstick spray. You can also use a nonstick spray with flour.
Test cake with a toothpick or a wooden skewer to make certain it is cooked through
If using frozen blueberries, do not thaw first. Add frozen and increase baking time by 5-10 minutes.Photo instructions are given above the recipe card in the complete post.Recipe updated 7/25/23