This cake is magnificent – it’s loaded with so many blueberries that you are guaranteed some in every bite! It’s rich, with a wonderful crumb – the perfect cake to bring to a gathering.
Topping:
- 5 tablespoons flour
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter
- pinch salt
Cake:
- 2 cups minus 1 tablespoon flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3/4 cup granulated sugar
- zest of one lemon
- 4 tablespoons butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pint (2 to 2 1/2 cups) blueberries
- 1/2 cup whole milk
- confectioner’s sugar
- Grease a 9″ cake pan with 2″ sides. Line with parchment paper. Preheat oven to 375º.
- In a medium bowl, combine topping ingredients. Combine with a fork or pastry cutter, set aside.
- In a small bowl, whisk flour, baking powder, and salt.
- In a large bowl add sugar and lemon zest. Work the zest into the sugar with your fingers. Add the softened butter and beat until light and fluffy, then the egg and vanilla.
- Beat in 1/3 of the flour mixture, followed by half of the milk, then flour, milk, and finally the rest of the flour. Fold in the blueberries.
- Pour into prepared pan, smoothing with a rubber spatula. Sprinkle the topping over the batter, and bake for 40 minutes – testing with a toothpick. Let cool completely and dust with the confectioner’s sugar.
