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1
Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan.
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2
Whisk 3 cups flour, the baking powder and salt in a medium bowl.
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3
Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
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4
Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla.
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5
Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated.
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6
Add another one-third of the flour mixture and the remaining buttermilk.
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7
Beat, scraping down the sides of the bowl as needed, until just combined.
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8
Add the remaining flour mixture and beat 30 seconds.
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9
Finish incorporating the flour by hand to avoid overmixing.
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10
Toss the blueberries with the remaining 2 tablespoons flour in a small bowl.
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11
Spoon one-third of the batter evenly into the prepared pan.
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12
Sprinkle in half of the blueberries, then top with another one-third of the batter.
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13
Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top.
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14
Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes.
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15
Transfer to a rack and let cool 30 minutes in the pan.
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16
Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
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17
Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes.
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18
Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time.
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19
Pour the glaze over the cake, letting it drip down the sides.
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20
Serve with the strawberries and their juices.
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21
Photograph by Con Poulos
