|(Sally Pasley Vargas for The Boston Globe)|
Makes one 10-inch cake
|Butter (for the pan)|
|Flour (for the pan)|
|3/4||teaspoon baking powder|
|1/2||teaspoon baking soda|
|2||cups fresh blueberries, picked over|
|1||cup (2 sticks) unsalted butter, at room temperature|
|2||cups granulated sugar|
|2||teaspoons vanilla extract|
|1||cup whole milk|
|Confectioners’ sugar (for sprinkling)|
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt until blended.
3. In another bowl, toss the blueberries with 1 tablespoon of the flour mixture.
4. In an electric mixer on medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the eggs, one at a time, followed by the vanilla.
5. With the mixer set on low speed, beat in the flour mixture in 3 additions alternately with the milk, beginning and ending with flour. Scrape down the sides of the bowl often with a rubber spatula.
6. Remove the bowl from the mixer stand. With a large rubber spatula, fold in the blueberries. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour or until a skewer inserted into the middle of the cake comes out clean when withdrawn. The baked cake will pull away from the sides of the pan.
7. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another cooling rack to cool completely. Before serving, dust the cake with confectioners’ sugar.