Red Velvet Bundt Cake with Cream Cheese Filling and Blueberries

Preheat the oven to 350°F (175°C) and grease a bundt pan.

In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Pour half of the cake batter into the prepared bundt pan.

Spoon the cream cheese filling over the batter, avoiding the edges.

Pour the remaining cake batter over the cream cheese layer.

Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Top the cooled cake with fresh blueberries before serving.