Ingredients:

  • 2 cups (325g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly butter the bottom and sides of an 8-inch springform pan.
  2. In a medium bowl, toss fresh blueberries with 1/4 cup sugar, lemon juice, and cinnamon. Spread the mixture evenly across the bottom of the prepared pan.
  3. In a large bowl, cream the softened butter and 1 cup of sugar until pale and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
  5. Spoon the batter carefully over the blueberry base and smooth the top with a spatula.
  6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool for 10 minutes, run a knife around the edge, and flip onto a serving platter.