Preheat the oven to 325°F. Make sure your oven is fully preheated before placing the cake inside; this helps the cake rise properly.
Use a pastry brush to brush ¼ cup of softened butter inside a 10 x 3½-inch nonstick bundt cake pan. This will ensure that the cake releases easily once baked. Sprinkle ¼ cup of granulated sugar over the entire inside of the buttered cake pan. Discard any excess sugar. TIP: Tilt the pan and turn it slowly to allow the sugar to fall into the crevices and coat the inside of the pan, creating a sweet crust.
In a medium-sized bowl, combine 3 cups of flour, 1 1/2 teaspoons of baking powder, and 3/4 teaspoon of kosher salt. Whisk these dry ingredients together until well combined to ensure an even distribution.
Toss the fresh blueberries in 2 tablespoons of flour. This step helps to coat the blueberries and prevents them from sinking to the bottom of the cake.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened 1 cup of butter for about 1 minute until creamy and smooth. This is the base for your cake.
Add 1¾ cups of granulated sugar to the mixing bowl and continue beating for another 1½ to 2 minutes until the mixture is light and fluffy. This incorporates air, which helps with leavening.
Add the vanilla and mix just until combined. You want to ensure it’s evenly distributed without overmixing.
With the mixer on low speed, add each egg one at a time, beating well after each addition. This helps the eggs to incorporate fully into the batter.
Gradually add half of the flour mixture, beating just until incorporated. Repeat with the remaining flour mixture. Be careful not to overmix, as this can make the cake tough.
Gently shake off the excess flour from the blueberries and fold them into the batter carefully. This ensures even distribution without breaking the blueberries.
Spoon the cake batter into the prepared bundt pan, spreading it evenly around the pan. This promotes an even bake.
Bake the cake for 1 hour to 1 hour and 5 minutes, until a toothpick inserted in the center comes away clean. Keep an eye on it as baking times may vary.
Once baked, allow the cake to rest in the pan for 1 hour or until cooled. This resting time helps it to set properly.
Center a round cake circle or a serving plate over the top of the bundt pan. Carefully flip the bundt pan over to release the cake.
To make the drizzle, add the sifted powdered sugar to a small mixing bowl. Add the half and half and the clear vanilla. Whisk until smooth and creamy.
Drizzle the sweet glaze over the cake. Slice and serve. Enjoy this moist and delicious Blueberry Pound Cake with your loved ones!
