Directions:

Preheat oven to 350° or 325° if using a dark tube pan

Spray a 10" tube pan with cooking oil spray and dust with flour, shaking out the excess

Combine flour, sugar, baking powder, baking soda, salt, nutmeg in a large bowl, whisking until the dry ingredients are well combined. Set aside.

In the bowl of a stand mixer with the speed set on low and using the balloon whip, beat together buttermilk (or vinegar/milk mixture), oil, eggs, vanilla.

Add flour mixture in three or four increments to the buttermilk mixture, stirring it in using a wooden spoon just until the flour and egg mixture are blended.

Pour the berries into a sieve over a soup bowl and sprinkle the 3 Tbsp of flour over them. Shake the sieve until the berries are all coated with the flour but the excess flour shakes out into the soup bowl. This will prevent them from ruining the cake by sinking to the bottom of the pan while baking.

Gently stir the flour coated blueberries into the batter making sure they are well distributed. Scrape the batter into the prepared pan and spread evenly.

Bake until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. If you are using a dark pan, bake the cake at 325° for 53 minutes. Check with a toothpick to see if cake is done.

Let the cake cool in the pan on a wire rack for 15 minutes. Remove from the pan and let cool completely on a wire rack.

FYI You can also use frozen blueberries in this cake