• 8servings
  • 307calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) (plus 1 teaspoon) all-purpose flour

  2. 1 teaspoon(s) baking powder

  3. 1/8 teaspoon(s) salt

  4. 1/2 cup(s) unsalted butter , at room temperature 1 cup(s) (plus 1 tablespoon) sugar

  5. 2 large eggs

  6. 2 1/2 cup(s) fresh blueberries , washed and drained 5 teaspoon(s) lemon juice

  7. 1 tablespoon(s) confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat a 9-inch springform pan with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium-size bowl, sift 1 cup flour, baking powder, and salt. Set aside. In a large bowl using a mixer set on medium speed, beat the butter and 1 cup sugar until fluffy and light. Add the eggs, one at a time, and continue to beat until blended. Reduce mixer speed to low and gradually add the flour mixture. Beat just until flour is incorporated.

  2. Bake the cake: Pour batter into the prepared pan and spread evenly. In a medium bowl, toss the blueberries with remaining flour, sugar, and lemon juice. Spoon berry mixture evenly over batter. Bake in preheated oven on the middle rack until a tester inserted in the center of the cake comes out clean -- about 1 hour. Cool in the pan on a wire rack. Use a knife to loosen the cake from the pan sides and release cake from the spring form. Transfer to a cake plate, berry side up, and serve warm or at room temperature. Sprinkle with confectioners' sugar, if desired.


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