Blueberry Cake

Prep the oven and bundt pan. Heat oven to 325°F. Grease and flour a 12-cup bundt pan, and set aside. (See tips below for how to properly grease/flour a pan.)

Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined.

Mix the batter. Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce speed to medium-low. Add vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Add in half of the flour mixture, and beat on low speed until just combined. Add in half of the Greek yogurt, and beat on low speed until just combined. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined. (Do not overbeat.) Fold in the blueberries by hand, reserving a dozen or so extra berries on the side.

Pour the batter into the pan. Sprinkle the reserved blueberries evenly around the bottom of the prepared bundt pan. Then pour batter evenly into the pan on top of them, and spread the top of the batter with a spoon until it is smooth.

Bake. Bake for 60 to 75 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). Invert the cake onto a cooling rack or serving dish, and let it cool completely.

Make the glaze. While the cake is cooling, whisk the glaze ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.

Glaze and serve. Pour the glaze over the cooled cake. Serve immediately and enjoy!