Blueberry Cake

Ingredients

• 1 cup all purpose flour plus 1 teaspoon of flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1/4 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon lemon zest, optional
• 2 cups blueberries, rinsed and drained
• 1 teaspoon lemon juice
• Powdered sugar for dusting

Directions

1. Heat the oven to 350 degrees F. Butter an 8 or 9-inch springform pan with a light hand, then coat it with flour. If you are working with an 8 or 9-inch round cake pan instead, butter it, flour it, and cover the bottom with parchment paper.
2. In a bowl, whisk 1 cup of flour briskly with the baking powder, salt, and cinnamon, then keep that dry mixture nearby.
3. Put the butter in a mixing bowl and work it with a mixer on medium high speed for 2 minutes. Sprinkle in the sugar and keep beating until the mixture looks light and fluffy, a couple minutes more. Mix in the vanilla extract. Add the eggs one at a time, beating after each addition until everything is nicely combined. Mix in the lemon zest if you are using it. Turn the mixer down to low and add the flour mixture gradually, beating just until the batter is smooth.
4. Scrape the batter into the prepared springform pan.
5. In a bowl, add the lemon juice and the remaining teaspoon of flour to the berries, and toss gently. Spoon the berry mixture over the batter.
6. Set the pan on the middle rack of the oven and bake at 350 degrees F for 45 to 55 minutes, stopping when a tester pushed into the center comes out clean. Take the cake from the oven and leave it in the pan for 10 minutes. Carefully run a thin knife around the outside edge so the cake releases from the pan.
7. Move the cake to a platter with the berries facing up. Finish with powdered sugar to serve.