Kefir and blueberry muffin in a round pan

Ingredients:

Blueberry Muffin:

• 3 tbsp and 2 tbsp premium flour
• 2.5 tsp baking powder
• 1 and 1/4 teaspoons coarse salt
• 1 and 3/4 cups granulated sugar
• 1/4 cup vegetable oil
• 230 g unsalted butter at room temperature, plus a little extra for the pan
• 4 eggs at room temperature
• 1 tsp vanilla extract
• 3/4 cup kefir with 2% fat content
• 2 cups blueberries (about 550 ml)

Garnish and glaze:

• 1-2 tbsp. granulated sugar
• 2.5 cups powdered sugar
• 4-5 tablespoons of milk
• 1 tbsp (15 g) unsalted butter, room temperature
• 2-3 cups large strawberries, halved or quartered (about 550 ml)

Preparation:

1. Prepare the cake:
   
   Preheat oven to 350°F (175°C). Generously grease a 2.8-quart (2.8-quart) bundt cake pan with butter. In a medium bowl, combine 3 cups of flour, baking powder, and salt.
2. Using a mixer on high speed, beat 230 g of butter, granulated sugar, and vegetable oil for 5 minutes, scraping down the sides of the bowl with a rubber spatula. The mixture should be fluffy. Reduce the mixer speed to low, add the eggs one at a time, then add the vanilla. Add about 1/3 of the flour mixture and half of the kefir.
3. Mix until almost smooth. Add another 1/3 of the flour mixture and the remaining kefir. Mix thoroughly, scraping down the sides of the bowl. Add the remaining flour and beat for another 30 seconds. Finally, mix the dough by hand with a spatula.
4. In a small bowl, combine the blueberries and the remaining 2 tablespoons flour. Spread 1/3 of the batter in an even layer into the prepared pan. Top with half the blueberries. Cover with another 1/3 of the batter. Smooth the surface of the cake. Top with the remaining blueberries, then the remaining batter. Smooth the surface.
5. Bake for 1 hour to 1 hour and 10 minutes, until golden brown. A toothpick inserted into the center of the cake should come out clean. Remove the cake from the oven and let it cool in the pan. Run a small, sharp knife around the edge of the pan to loosen the cake. Invert the pan, remove the cake, and let it cool completely.
6. Meanwhile, prepare the garnish and decoration:
   
   In a bowl, combine the strawberries and granulated sugar. Let sit for 30 minutes to release the juices.
7. Just before serving, prepare the glaze:
   
   In a bowl, combine powdered sugar, butter, and 4 tablespoons of milk. If the glaze is too thick, add a little milk, up to 1 tablespoon. Pour the glaze over the cake, letting it drip down the sides.
   
   Serve the blueberry muffin with strawberries in their own juice.