Blueberry Buttermilk Bundt Cake

I love blueberries. Always have. ALways will. Nearly every year we take a family road trip to East Texas and spend the morning picking blueberries at a blueberry farm. We fill basket after basket, pay our money and drive 2 hours back to Dallas to freeze the bounty. This year we couldn’t get out there in time because of Marc’s health..so I am buying frozen..::sniff:: This recipe is from Bon Appetit. It is fool proof, comes out perfect every time and I am making it for Home Group tonight so I will get a picture then. Notice it is SO good that I haven’t even tweaked it. How unusual is that? Altho I must admit, one of these tiems I am going to make it with white chocolate chips.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries Powdered sugar

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.