Blueberry Bundt Cake

Tap out any excess flour from the pan so the cake won't have flour pockets later.

Briefly whisk the dry ingredients so the baking powder is evenly distributed.

If all ingredients are at room temperature, the mixture will become creamy and smooth more quickly.

Do not overmix so the bundt cake stays light and tender.

Fold them in very gently to avoid crushing the berries and discoloring the batter.

Tap the pan a few times on the work surface to release large air bubbles.

Near the end, use the skewer test: if no batter sticks to a wooden skewer, the cake is done.

Turning it out too early can cause the bundt to break; a short cooling time stabilizes it.

The rack allows moisture to escape so the crust won't stay soggy.

Powdered sugar is classic; alternatively, a lemon glaze pairs especially fresh with blueberries.