Blueberries Cake
Title: Blueberries cake
Category: Cake
Time: 60 min
Servings: 6
- 1 cup (130g) all-purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 1/8 teaspoon cinnamon
- 1/2 cup (113g, 1 stick) unsalted butter, softened
- 3/4 cup (160g) sugar
- 1/4 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon lemon zest, optional
- 2 cups (325g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
- 1 teaspoon lemon juice
- First step: Preheat oven and prepare springform pan:
Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
- Second step: Mix flour with baking powder and salt:
Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.
- Third step: Make batter:
Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.
Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using.
Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.
- Fourth step: Pour the batter into the prepared springform pan.
- Fifth step: Toss berries with flour and lemon juice, spoon over batter:
Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.
- Sixth step: Bake:
Bake on middle rack in oven for 45 to 55 minutes at 350°F, or until a tester 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.