Ingredients
Scale
Cake
- 2 cups, plus 1 teaspoon all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup milk (I used almond milk)
- ¾ cup blueberries (I think you could even use 1 cup)
Topping
- ½ cup blueberries
- ¼ cup granulated sugar
- ½ tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan.
- In a medium bowl, stir together 2 cups flour, baking powder, and salt.
- In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. I did this by hand, but a hand or stand mixer would work. Add the vanilla and mix to combine. Add the eggs, one at a time, fully incorporating after each addition. Alternately add the flour mixture and milk, beginning and ending with the flour. I did 3 installments of flour and 2 of milk. Mix only until just combined.
- In a small bowl mix blueberries with 1 teaspoon flour, before gently stirring into the batter. Pour the batter in the prepared pan and spread into an even layer.
- Scatter the blueberries reserved for the topping evenly over the batter. Mix the cinnamon and sugar together in a small bowl and sprinkle evenly over the cake, making sure to cover all of it.
- Bake for about 35 minutes until a toothpick inserted in the center of the cake comes out with only a few moist crumbs, rotating halfway through if necessary. Cool at least 20 minutes in pan, before cutting into servings and eating. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw wrapped in parchment in a 350 degree F oven for about 15 minutes.
Notes
Recipe adapted from Brown Eyed Baker
- Prep Time: 20 mins
- Cook Time: 35 mins