This simple, delicious cake is perfect for breakfast, a tea party or a midnight snack. I highly recommend the latter. Worked perfectly for me tonight. All but the one piece I ate is going into work with my hubby tomorrow. It’s delicious with fresh or frozen blueberries and comes together in a snap! This batter is nice and thick, so your blueberries won’t sink to the bottom. No need to toss with flour, sugar or anything else as some recipes require. No fuss, just right.

Blueberry Cake

Blueberry Cake

1 2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup plus 2 tablespoons sugar
1 egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw)

Heat the oven to 375° and generously grease a 9-inch square or round pan.

Combine the flour, baking powder and salt in a small bowl and stir to combine. In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined. Add the egg and beat well for 1-2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.

Stir in half the flour mixture, and then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, and then the milk & the vanilla, mixing gently. Stir in the blueberries.

Scrape the batter into the prepared pan and bake for 35 minutes or until the cake is golden, springs back when touched gently in the center and is pulling away from the sides of the pan.

Serve warm or at room temperature.