Blueberry Cake
When these berries are in season, this Blueberry Cake is a great way to enjoy them! It's a beautiful summer dessert to make.
Ingredients
- 1 3/4 cups unbleached all-purpose flour, plus more for the springform pan
- 2 tsp. baking powder
- 1/2 tsp. ground Himalayan sea salt
- 1/2 cup butter, melted plus more for the springform pan tips & tricks
- 1 cup granulated sugar, divided
- 1 large free-run egg
- 1 tsp. pure vanilla extract
- 1/2 cup milk
- 2 cups blueberries tips & tricks
- 1 tsp. lemon zest, finely chopped
Directions
- Preheat the oven to 350ºF.
- Lightly butter and flour a 9-inch springform pan; set aside.
- In a mixing bowl, combine 1 ¾ cups flour, baking powder and salt; whisk well and set aside.
- In the bowl of a stand mixer, add ½ cup melted butter and ¾ cup granulated sugar. With the paddle attachment, process until creamy before adding egg and vanilla; mix until combined.
- Add half of the dry ingredients and process until blended. Pour in ¼ cup milk and continue mixing until smooth. Repeat with the remaining dry ingredients and ¼ cup milk; process until the batter is smooth.
- In a medium bowl, add blueberries, ¼ cup sugar and lemon zest; stir to combine.
- Add the blueberry mixture to the batter including any liquid. Gently fold in with a spatula until evenly combined.
- Pour the mixture into the prepared pan, level it and transfer to the preheated oven; bake for 50 to 55 minutes or until a cake tester inserted in the center comes out clean.
- Transfer to a wire rack to cool before unmolding. Serve as is or drizzle on some crème Anglaise.