1 cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
1 teaspoon baking powder
1/2 teaspoon salt
½ c (1 stick) unsalted butter, softened
1 cup sugar, + 1 T sugar
1/4 teaspoon vanilla
2 large eggs
2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
1 teaspoon lemon juice
Powdered sugar for dusting
Preheat oven to 350°F. Lightly butter a 9-inch springform pan and dust with flour butter and dust with flour and line the bottom with parchment paper.
Combine 1 cup of flour with baking powder and salt and set aside.
Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.
Combine the berries with the remaining teaspoon of flour,1 T sugar and the lemon juice in a bowl. Spoon the berry mixture over the batter.
Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.
Serves 6.Share to Print