Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 cups (300g) fresh blueberries
  • 2 tbsp (16g) all-purpose flour

Instructions:

  1. Preheat your oven to 325°F (165°C). Generously grease your pan with butter and a dusting of flour. In a small bowl, toss the fresh blueberries with 2 tablespoons of flour until lightly coated and set aside.
  2. In a large bowl, cream the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy (about 3–5 minutes). Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk (Dry → Milk → Dry → Milk → Dry). Mix on low speed just until combined.
  4. Gently fold in the floured blueberries using a spatula until evenly distributed. Pour the batter into the pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool in the pan.