2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil (preferably canola)
1 cup sugar
2 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, lightly coated with flour
1 1/4 cups powdered sugar, sifted
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1 Grease and lightly flour a 10-inch tube pan.
2 In a bowl, sift together the flour, baking powder, and salt; set aside.
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 Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
5 Fold in the blueberries.
6 Pour batter into the prepared tube pan.
7 Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
8 Let cake cool in the pan for 1 hour.
9 Remove from the pan and cool completely on a wire rack.
10 To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
11 Stir mixture for about 2 minutes or until well blended.
12 Pour into a glass measuring cup and cover until ready to use.
13 When the cake is completely cooled–drizzle glaze over cake.
14 Let glaze set for 1 hour before slicing and serving the cake.