Blueberry Coffee Cake With Vanilla Glaze

• Cake
• all-purpose flour↗2 cups
• baking powder↗2 teaspoons
• salt↗1 teaspoon
• vegetable oil (preferably canola)↗2⁄3 cup
• sugar↗1 cup
• large eggs, at room temperature↗2
• milk↗1 cup
• vanilla extract↗1 teaspoon
• fresh blueberries, lightly coated with flour↗1 1⁄2 cups
• Vanilla Glaze↗
• powdered sugar, sifted↗1 1⁄4 cups
• heavy cream↗1⁄2 cup
• vanilla extract↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Grease and lightly flour a 10-inch tube pan.

2. 2

   In a bowl, sift together the flour, baking powder, and salt; set aside.

3. 3

   In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.

4. 4

   Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.

5. 5

   Fold in the blueberries.

6. 6

   Pour batter into the prepared tube pan.

7. 7

   Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.

8. 8

   Let cake cool in the pan for 1 hour.

9. 9

   Remove from the pan and cool completely on a wire rack.

10. 10

    To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.

11. 11

    Stir mixture for about 2 minutes or until well blended.

12. 12

    Pour into a glass measuring cup and cover until ready to use.

13. 13

    When the cake is completely cooled--drizzle glaze over cake.

14. 14

    Let glaze set for 1 hour before slicing and serving the cake.