In a large bowl, sift together the flour, cornstarch, salt and baking soda; set aside.
In another bowl, combine the milk, cream and vanilla.Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter.Add the eggs in one at a time, scraping down the sides and bottom of the bowl as needed.
On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour.
Scrape down the bowl between additions. Once everything has been added, run the mixer for an additional 20 seconds on low.
Coat a Bundt pan with baking spray. (I greased my pan and floured it) Pour the batter evenly into the pan.
Use a spatula to fold in the blueberries once the batter is in the pan.
Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds and lift the pan off of the cake. Cool completely (or serve warm).
Before serving, dust with sifted powdered sugar. (Let cake cool completely if you are using powder sugar, if not the heat from cake melts the sugar and turns into a paste)
*To make the vanilla superfine sugar:
Place 3 cups of granulated sugar in the bowl of a food processor.
Scrape in the seeds of one vanilla bean. Process for about 1 to 1.5 minutes.
(or you can buy superfine sugar at the grocery store in the baking aisle, I found some at King Soopers)
- For the lemon glaze I juiced a couple of lemons in a small bowl and then stirred in spoonfuls of powder sugar until the glaze got a nice thickness, I didn't measure anything I just did juice and sugar until the glaze was nice and thick and then drizzled desired amount over the cake.