Buttermilk Blueberry Bundt Cake

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
402
FAT
68%
CHOL
66%
SOD
25%
Uploaded by: Parade Magazine Magazine

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Ingredients for 10 servings

1 cup (2 sticks) unsalted butter, at room temperature, plus additional for greasing the pan

2 ⅔ cups all-purpose flour

1 Tbsp baking powder

½ tsp salt

¼ tsp baking soda

1¾ cup sugar

4 large eggs, at room temperature

2 tsp pure vanilla extract

½ cup buttermilk

2 pints blueberries, washed and Dried (or 4 cup frozen blueberries)

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