[mmchummel]

Michigan Blueberry Bundt Cake

5 large eggs, well beaten
1 2/3 cups sugar
1 ¼ cups unsalted butter at room temperature, cut into pieces
2 tablespoons fruit liqueur, such as kirsch or your favorite
2 ½ cups all purpose flour
1 teaspoon baking powder
pinch of salt
2 or 3 cups blueberries, rinsed and dried
Purchased butterscotch caramel or chocolate sauce for drizzling
Powdered sugar for dusting

1. Preheat oven to 325-degrees and butter and
flour a 9- or 10-inch bundt pan.
2. Combine the eggs and sugar in a large bowl and
using an electric mixer, beat until blended. Add
the butter and liqueur and beat until fluffy.
3. Combine all but 2 tablespoons of the flour,
baking powder, and salt and mix. (Reserve the 2
tablespoons flour for tossing with the blueberries.)
4. Beat the flour mixture unto the butter mixture
and beat until well incorporated and NO lumps
remain.
5. Combine the berries and the reserved flour in
a bowl and toss to coat the berries evenly.
6. Gently flold the berries into the batter.
7. Pour the batter into the prepared bundt pan.
8. Bake cake until a wooden skewer inserted in
the center comes out clean, 55 to 60 minutes.
9. Remove from oven and allow to cool in the pan
for 20 minutes. Unmold cake onto a rack.
10. Drizzle caramel or chocolate sauce over cake
and allow to finish cooking.
11. Dust with powdered sugar.