Chocolate Castles as wel

Love, love, love blueberries! This recipe is taken from Food Network Summer Favorites!

Cake:

2 sticks unsalted butter, at room temp, plus more for the pan.

3 cups plus 2 tables all purpose flour

2 1/2 teas baking powder

1 1/4 teas salt

1 3/4 cups sugar

1/4 cup vegetable oil

4 large eggs, at room temp

1 teas vanilla

3/4 cup buttermilk

2 cups fresh blueberries (about 1 pint)

For the toppings

1 pint strawberries, halved or quartered

1 to 2 tables sugar

2 1/4 cups powdered sugar

1 tables unsalted butter, at room temp

4 to 5 tables milk

To make the cake, preheat oven to 350. Generously butter a nonstick 12 cup bundt pan.

Whisk 3 cups flour, the baking powder and salt in a medium bowl.

Beat 2 sticks butter, the granulated sugar and the oil with a mixer on medium-high speed until fluffy, about 5 minutes, scraping down the sides of the bowl as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in vanilla. Add about 1/3 of the flour mixture and half of the buttermilk, beating until incorporated. Add another 1/3 of the flour mixture and the remaining buttermilk. Beat, scraping down sides as needed, until all is combined. Add the remaining flour mixture and beat 30 seconds. Finish blending the flour to avoid overmixing.

Toss the blueberries with the remaining 2 tables flour in a bowl. Spoon 1/3 of the batter evely into the prepared pan. Sprinkle in half of the blueberries, then top with another 1/3 of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter, smooth the top. Bake until the cake is golden brown and tests done by inserting knife in center of cake and it comes out clean. It will bake about an hour to hour and 5 min. Transfer to a rack and let cool 30 minutes in the pan. Run a sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.

Meanwhile, make the toppings; Toss the strawberries with the granulated sugar in a bowl; let stand 30 minutes.

Just before serving, make the glaze: Whisk the powdered sugar, butter and 4 tables milk in a bowl. If glaze is still to thick, add up to 1 more tables milk. Pour the glaze over the cake. Serve with the strawberries and their juices over cake.