Source: Country Living
MAKES 8 SERVINGS
1 cup plus 1 teaspoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
2-1/2 cups fresh blueberries
1/2 teaspoon lemon juice
1 tablespoon confectioners' sugar (optional)
1 Make the batter: Preheat oven to 350°F. Using a small brush, lightly coat a 9-inch springform pan with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium-size bowl, sift 1 cup flour, baking powder, and salt. Set aside. In a large bowl using a mixer set on medium speed, beat the butter and I cup sugar until fluffy and light. Add the eggs, one at a time, and continue to beat until blended. Reduce mixer speed to low and gradually add the flour mixture. Beat just until flour is incorporated.
2 Bake the cake: Preheat oven to 350°F. Pour batter into the prepared pan and spread evenly. In a medium bowl, toss the blueberries with remaining flour, sugar, and lemon juice. Spoon berry mixture evenly over batter. Bake on the middle rack of oven until a tester inserted in the center of the cake comes out clean-about 1 hour. Cool in the pan on a wire rack. Use a knife to loosen the cake from the pan sides and release cake from the spring form. Transfer to a cake plate, berry side up, and serve warm or at room temperature. Sprinkle with confectioners' sugar, if desired.
Nutrition information per serving-protein: 3.6 g; fat: 13 g; carbohydrate: 46 g; fiber: 1.8 g; sodium: 114 mg; cholesterol: 84.3 mg; calories: 307.