Preparation Steps

• Preheat oven to 350°F (175°C). Generously butter and flour a standard 10-12 cup bundt pan. Ensure all crevices are coated to prevent sticking.
• In a large bowl, whisk together the melted butter, granulated sugar, yogurt (or sour cream), and eggs until smooth and well combined.
• Add the baking powder, baking soda, and salt to the wet ingredients and whisk well. Gradually stir in the flour until just combined. Be careful not to overmix.
• In a separate small bowl, toss the blueberries with 1 teaspoon of flour. This helps prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter.
• Spoon the thick batter into the prepared bundt pan, spreading it evenly. Smooth the top gently.
• Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moisture.
• Let the cake cool in the bundt pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the rack to finish cooling completely. Loosen the edges and center tube with a flexible spatula if needed before removing.
• While the cake cools, prepare the yogurt glaze. In a small bowl, whisk together the yogurt, powdered sugar, and vanilla extract. Add milk a teaspoon at a time until the glaze reaches a drizzling consistency.
• Once the cake has cooled completely, drizzle the yogurt glaze over the top.