Step 1

Preheat oven to 350 degrees F. Grease a nonstick 12-cup Bundt pan (mine is 10-inch and worked great). In a medium bowl, whisk together 3 cups of flours, baking powder and salt.

Step 2

In the bowl of an electric mixer, beat together the sugar, oil and butter on medium-high speed until fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Add in the eggs, one at a time and beating until combined. Beat in vanilla extract.

Step 3

Add in a third of the flour mixture and half of the buttermilk. Mix until just combined. Then add another third of flour and the rest of the buttermilk. Mix again until just combined. Scrape down the side of the bowl as needed. Add the rest of the flour and mix for 30 seconds. Finish incorporating the flour into the batter by hand with a rubber spatula to avoid over mixing.

Step 4

In a small bowl, toss the blueberries with the remaining two tablespoons of flour. Pour or spoon a third of the batter into the prepared pan, sprinkle half of the blueberries on top of the batter then top with another third of the batter. Scatter the rest of the blueberries on top of the batter and then top with the last third of the batter. Smooth the top.

Step 5

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes to an hour. Transfer to a cooling rack and allow cake to cool in pan for 30 minutes. Using a small sharp knife, run it around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.

Step 6

Whisk together all the ingredients in a small bowl. If the glaze is too thick, whisk in a tablespoon of milk, a little at a time.

Step 7

Just before serving, pour the glaze over the cake and allowing it to drip down the sides. Enjoy!