Preparation Steps

• Preheat the oven to 375°F and spray a 9x13-inch baking dish with nonstick spray.
• In a large bowl, combine the all-purpose flour, baking powder, and kosher salt.
• In the bowl of a stand mixer with the paddle attachment, cream the softened butter and granulated sugar until fluffy, about 2-3 minutes. Add eggs, milk, vanilla extract, and canola oil; mix on low speed for about 1 minute until combined.
• Add the dry ingredients to the butter mixture and blend on medium speed for 30 seconds or until combined.
• Remove the bowl from the mixer and gently fold the blueberries into the batter.
• Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until browned and a toothpick inserted comes out clean. Cover the top of the cake with aluminum foil during the last 10 minutes if it starts to brown too quickly.
• Set the cake aside to cool slightly while preparing the glaze.
• In a medium bowl, whisk together the confectioners' sugar and 2 tablespoons whole milk until light and smooth. Add more milk if necessary to reach desired consistency.
• Drizzle the glaze over the warm cake. Serve warm or at room temperature.