Blueberry Cake with Vanilla Bean Glaze
Author: 
Recipe type: Dessert
Makes: 16 – 20 servings
 
This fresh blueberry bundt cake with a sweet vanilla bean glaze might be the highlight of your summer desserts!
Ingredients
For the cake:
For the blueberries:
  • 530g (4 cups) blueberries
  • 16g (2 tablespoons) all-purpose flour
For the batter:
  • 395g (~3 cups) all-purpose flour
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) salt
  • 227g (1 cup) unsalted butter, softened at room temperature
  • 80 milliliters (1/3 cup) vegetable oil
  • 235g (~1 cup, tightly packed) light brown sugar
  • 105g (~1/2 cup) granulated sugar
  • 150g (~3 large) whole eggs at room temperature
  • 15 milliliters (1 tablespoon) pure vanilla extract
Vanilla Bean Glaze:
  • 160g (1 cup) powdered sugar
  • 30-45 milliliters (2-3 tablespoons) milk (see directions)
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 1 whole vanilla bean
Instructions
To make the cake:
  1. Preheat oven to 350 degrees
  2. Liberally grease and flour a 12 or 14 cup bundt pan; set aside
  3. In a medium bowl, lightly toss the blueberries with flour, set aside
  4. In another medium sized bowl, whisk together the flour, baking soda and salt; set aside
  5. In the large mixing bowl of an electric mixer, beat together the butter, oil and sugars on medium speed for 3 minutes; mix in eggs and vanilla on low-medium speed until combined
  6. Scrape sides of the bowl with a spatula and carefully add the dry ingredients while mixer is on low speed just until combined
  7. Remove bowl from mixer and gently fold in the blueberries; do not overmix
  8. Pour batter into prepared bundt pan and bake for 44-48 minutes, or until cake is lightly browned and a knife inserted into the cake comes out clean
  9. Allow to cool for 15 minutes before inverting onto a cooling rack and lifting pan off of cake; set aside to cool while preparing glaze
To make the Glaze:
  1. Whisk together powdered sugar, 2 tablespoons milk and vanilla extract until well combined and smooth; add up to one tablespoon if mixture is too thick (should be able to drizzle from whisk)
  2. Whisk in the inside of vanilla bean
  3. Drizzle glaze over cake and serve
Notes
Adapted from this Apple Bundt Cake
Cake best enjoyed same day it is made but leftovers can be stored in an airtight container or well covered for up to three days at room temperature
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/blueberry-cake-with-vanilla-bean-glaze/