Blueberry Cake

Preheat the oven to 325°F. Thoroughly grease and flour a 12-cup bundt pan, ensuring complete coverage to prevent sticking, and set the pan aside.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until the dry ingredients are evenly combined.

Using an electric mixer with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy. Reduce mixer speed to medium-low. Add vanilla and almond extracts, then incorporate eggs one at a time. Beat for an additional 2 minutes, scraping down the bowl's sides to ensure even mixing. Gradually add the flour mixture and Greek yogurt in alternating halves, beating on low speed until just combined. Gently fold in most of the blueberries by hand, reserving about a dozen berries.

Sprinkle the reserved blueberries evenly across the bottom of the prepared bundt pan. Pour the batter into the pan, spreading it smoothly with a spatula to create an even surface.

Bake the cake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Cool the cake in the pan on a wire rack for at least 30 minutes, or until the pan is lukewarm to the touch. Carefully invert the cake onto a cooling rack or serving dish and allow it to cool completely.

While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency as needed: add more milk if too thick, or more powdered sugar if too thin.

Once the cake has cooled completely, drizzle the prepared glaze evenly over the top. Serve immediately and enjoy!