1 1/2 cup white sugar
1/2 cup butter, room temperature
2 eggs, room temperature
1 cup milk
1 teaspoon almond extract
1 teaspoon salt
4 cups flour
4 teaspoons baking powder
3 cups fresh blueberries
Preheat your oven to 375F.
Mix together the first five ingredients with an electric mixer. In a separate bowl, mix together the salt, flour and baking powder. Slowly dump the flour mixture into your electric mixer on low speed until incorporated.
Rinse your blueberries with water and toss with a sprinkle of flour. This will keep your blueberries from sinking to the bottom of your pan in the oven. By hand, fold the blueberries into the batter.
Spoon the thick batter into a 16-cup bundt pan (or casserole dish) and pop in the oven for 45-55 minutes until browned and no longer doughy.
Let cool for about a half hour, flip upside down on a cake stand and adorn with your favorite glaze or topping. We served this with our strawberry butter, but no spread is necessary with this tasty treat.
This recipe comes from my amazing friend and baker, Kelsey Bulat.