Directions

1. 1

   Preheat your oven to 325°F. Grease and flour a bundt pan, ensuring all crevices are well coated to prevent sticking.

2. 2

   In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, approximately 3–4 minutes.

3. 3

   In a small bowl, whisk together the cake flour and baking soda. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.

4. 4

   Add the dry flour mixture and buttermilk to the batter in three alternating additions, beginning and ending with the flour mixture. Mix on low speed until just combined after each addition, being careful not to overmix.

5. 5

   Stir in the almond extract and vanilla extract until evenly distributed throughout the batter.

6. 6

   Gently fold the fresh blueberries into the batter by hand using a spatula, being careful not to crush them or overmix the batter.

7. 7

   Pour the batter into the prepared bundt pan, smoothing the top gently with a spatula.

8. 8

   Place the pan in the preheated oven and bake for 60 to 75 minutes. Avoid opening the oven door during baking, as this can cause the cake to collapse. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. 9

   Remove the cake from the oven and let it cool in the pan for 10–15 minutes, allowing the structure to set slightly.

10. 10

    Carefully invert the cake onto a cooling rack and allow it to cool completely before serving.