A dense yet incredibly moist cake speckled with fresh blueberries is seriously hard to resist, and it looks so pretty topped with glaze and sprinkled with berries.
Preheat oven to 350 degrees F. Grease a 9 inch bundt pan.
In a large bowl, add all cake ingredients except blueberries. With an electric mixer, beat 30 seconds on low until all ingredients are combined. Turn speed up to medium and beat an additional 2-3 minutes.
Stir blueberries into cake batter. Pour into bundt pan and bake 50-60 minutes, until toothpick comes out clean in the center.
Leave cake to cool in pan for 15-20 minutes before turning out onto a cooling rack.
Make glaze by whisking all ingredients together in a medium bowl until desired consistency is reached. Pour onto cooled cake. Add additional fresh blueberries if desired. Let set before serving.
Notes
If you're using salted butter, omit the salt called for in the ingredient list.
If using fresh blueberries, you can toss them in a light coating of flour to avoid them sinking to the bottom of the pan.
Store at room temp in an air-tight container for up to 3 days.