3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoon s vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries
Add To Shopping List
Let's Make It
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.