1 c plus 1 t all-purpose flour
1 t baking powder
1/8 t salt
1/2 c unsalted butter at room temperature
1 c plus 1 T sugar
2 large eggs
2 1/2 c fresh blueberries, washed and drained*
1/2 t lemon juice
1 T confectioners' sugar
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.
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.
* I have used frozen blueberries in a pinch.
Time: 90 minutes Serves: 8
I got this recipe years ago from country living. This is one of everyone's favorites: http://www.countryliving.com/ recipefinder/blueberry-gateau-3156?click=main_sr