Ingredients

• 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
• 3/4 cup (160 g) sugar
• 1/4 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon lemon zest (optional)
• 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
• 1 teaspoon lemon juice
• Powdered sugar for dusting

Method & Direction:

1 Preheat oven and prepare springform pan: Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

2 Mix flour with baking powder and salt: Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.

3 Beat butter, add sugar and vanilla, add eggs, add flour:  Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.

Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.

4 Pour the batter into the prepared springform pan.

5 Toss berries with flour and lemon juice, spoon over batter: Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

6 Bake: Bake on middle rack in oven for 50 to 55 minutes at 350°F, or until a tester 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.

7 Dust with powdered sugar to serve: Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.