• In a wide dry bowl, add room temperature butter.
  
• Beat butter until it is fluffy. Add the caster sugar and beat on medium speed till it is well combined.
  
• Now add eggs and beat utter sugar mixture.
  
• Sieve all-purpose flour, baking powder, and salt into the wet mixture.
  
• Mix with a spatula. The cake batter will be thick. To loosen the batter, add milk and vanilla extract.
  
• I used an electric hand beater for mixing the cake batter. Beat for a minute or two to get an even smooth batter, as shown in the picture. Even the balloon whisk will do the wonder.
  
• Preheat the oven to 180*C. Meanwhile, grease the Bundt pan and dust with flour twice. Also, slightly dust blueberries with flour. It makes berries from sinking to the bottom of the pan and staying between the layers of the cake batter.
  
• Transfer half the quantity of the cake batter to the Bundt pan. Spread the floured blueberries as shown in the picture.
  
• Now fill the rest of the cake batter and gently tap the pan onto the kitchen counter to level the batter and deflate the air pockets.
  
• Bake at 180*C FOR 30 to 35 minutes or until inserted skewer comes out clean. Transfer it onto a cooling rack and let it cool completely.
  

FOR SUGAR GLAZE

• In a bowl, add icing sugar and two to three tablespoons of milk and mix well until it forms a smooth glaze. Squish two to three blueberries to get the beautiful colour. Remove the skin from the sugar glaze before pouring it on the cake.
  
• This cake is perfect for occasions like birthday parties, potlucks, breakfast, brunch, or as a snack or dessert. I prefer to have it daily with a cuppa coffee.