Blueberry Cake

Nothing is better than eating freshly picked blueberries from a roadside stand in the summertime, well maybe except for eating those blueberries in the form of cake!

After having a few too many blueberries on hand one week, I began looking for an easy cake recipe to try. This little beauty from SimplyRecipes.com did the trick.

I ended up splitting the batter in half and baking two 6" cakes to give one to my parents -- share the love, right? This cake is definitely family-approved and even though I used fewer blueberries than indicated in the original recipe, it still turned out great. They sank a little into the batter and created a nice sweet and almost gooey topping. Mmmmmm.


Blueberry Cake Recipe
from Simply Recipes

Ingredients

* 1 cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 oz (1 stick) unsalted butter, softened
* 1 cup 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

Method

1 Preheat oven to 350°F. Lightly butter a 9-inch springform pan and dust with flour. Or use a 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

2 Combine 1 cup of flour with baking powder and salt and set aside.

3 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.

4 Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

5 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.