Blueberry Buttermilk Bundt Cake with Orange Glaze

I love cakes. There is just something special about having a slice of cake rather than a slab of brownie or a boring ole muffin. Don't get me wrong, ain't nothing wrong with brownies or muffins, but there is just something about cakes that scream special occasion!

This past Friday, I attended a birthday potluck where my contribution was a blueberry buttermilk Bundt cake with orange glaze, aka a giant deliciously moist Blueberry Muffin disguised as a Bundt cake.

I know, I know, this isn't really a cake cake, but hey, it still has the word 'cake' in it's name!

P.s Please excuse the recent silence on the blog front. What can I say, me Ma is in town and I'm trying to get in as much "Mommy and me" time.

Ingredients:
2 2/3 Cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 lb (2 sticks) unsalted butter, softened, plus additional for pan
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk (Or do what I did and make fresh buttermilk by adding the juice of 1/2 lemon to 1/2 cup of milk)
2 pints blueberries (about 1 lb), rinsed and dried

Orange Glaze
1/2 cup fresh orange juice
1/2 cup confectioner's sugar

Directions:
1. Preheat the oven to 350 degrees.

2. Grease a 2 quart nonstick Bundt pan with butter, then spray lightly with nonstick cooking oil. You don't want to deal with a cake that won't un-stick!

3. In a small bowl, whisk the flour with the baking powder, salt and baking soda.

4. In a bowl of an electric mixer, cream the butter and sugar at medium-high speed until light and fluffy. Beat in the eggs one at a time, until well incorporated, about 30 seconds each. Beat in the vanilla extract.

5. Reduce the speed to low and mix in half of the flour mixture. Mix in the buttermilk, then the remaining half of the flour mixture.

6. Gently fold in the blueberries with a wooden spoon.

7. Pour the batter into the prepared Bundt pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.

8. Meanwhile, make the orange glaze while the cake is cooling. In a small saucepan, whisk the orange juice with the sugar and simmer over low heat until the sugar dissolves.

9. Using a skewer or long, thin knife, prick deep holes all over the surface of the cake. Slowly spoon half of the glaze over the cake, letting it seep into the holes. Let the cake cool for another 20 minutes. Spoon the remaining glaze over the cake and let it set for 10 minutes before slicing and serving.

Recipe adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark.