Blueberry Coffee Cake With Vanilla Glaze

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From the magnolia bakery.

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Steps

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Grease and lightly flour a 10-inch tube pan.

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

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Set aside.

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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.

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

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Fold in the blueberries.

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Pour batter into the prepared tube pan.

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

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Let cake cool in the pan for 1 hour.

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

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

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Stir mixture for about 2 minutes or until well blended.

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

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

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Let glaze set for 1 hour before slicing and serving.

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Ingredients

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all-purpose flour, baking powder, salt, vegetable oil, sugar, eggs, milk, vanilla extract, fresh blueberries, powdered sugar, heavy cream