So easy, so moist, the best cake with coffee, tea or plain as a snack. Blueberry Cake Recipe Ingredients ▢ 3 cups All purpose flour ▢ 5 whole eggs large ▢ 2 cups granulated cane sugar ▢ 1 cup canola or vegetable oil (avocado or light tasting olive oil work as well) ▢ 2 tbsps. baking powder packed ▢ 2 tbsps. vanilla extract ▢ ¼ tsp. salt ▢ 2 cups fresh blueberries medium or small size ▢ 2 tbsps. flour for dusting the blueberries ▢ 1 cup milk whole ▢ ½ tsp. lemon zest optional ▢ baking spray not pam, actual baking spray Instructions Preheat oven to 350 F. Make your cake batter: Using an electrical whisk, whisk the eggs, vanilla extract and sugar for 2-3 minutes until the mixture doubles up and becomes light in color and fluffy. Dry ingredients: Add in the flour, baking powder and dash of salt. Whisk for a couple minutes until well incorporated. Turn off them mixer and allow the cake batter to rest for about 5 minutes. Add blueberries: Coat the blueberries with some flour. If the blueberries are dry, spray a little with some baking spray and add in the flour. this should help them bond with the flour. Fold in 90% of your blueberries into the cake batter. Add the batter to the Bundt pan: Spray the Bundt pan with some baking spray and pour in the batter and top with the remainder of your blueberries. Bake: Place you Bundt pan in the oven on the middle rack at 350 F degrees for 50 minutes. Typically you would want to check the cake batter at around 45 minutes with a wooden skewer to make sure it's not cooked already. Some ovens are different than others. Allow to cool: Once the cake has cooled down, transfer to a serving dish and enjoy!