Blueberry Coffee Cake
Yields 1 cake
I know blueberries are really expensive right now so you might want to substitute the blueberries for a less expensive berry. I assure you it will be just as tasty!

Cake:
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. salt
2/3 C. vegetable oil
1 cup sugar
2 large eggs, at room temperature
1 C. milk
1 tsp. vanilla extract
1 ½ C. fresh blueberries, lightly coated with flour

Vanilla Glaze:
1 ¼ C. powdered sugar
½ C. heavy cream
½ tsp. vanilla extract

Preheat oven to 325 degrees. Grease and lightly flour a 10 inch bundt pan.
In a small bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar, and eggs until light thick, about 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the blueberries. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in pan for 1 hour. Remove from pan and cool completely on wire rack.
To make the vanilla glaze: in the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla. Stir until the ingredients are well blended, about 2 minutes. Drizzle over cooled cake. Let the glaze set 1 hour before serving.