Prep 30 mins
Cook 50 mins
- 6 ounces fresh blueberries (1 1/2 cups)
- 1 1⁄2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 2 ounces unsalted butter (1/2 stick)
- 1 teaspoon vanilla
- 3⁄4 cup sugar, plus
- 3 tablespoons sugar
- 1 egg
- 2⁄3 cup milk
- 1 grated lemon, rind of
- crystal sugar or granulated sugar
- Adjust a rack one-third up from the bottom of the oven; preheat oven to 350°.
- Butter an 8-inch square pan and dust it all over with fine, dry bread crumbs or with toasted or untoasted wheat germ.
- Invert pan over paper, and tap lightly to shake out excess; set aside.
- Wash the berries and let drain.
- Sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- In the small bowl of an electric mixer, beat the butter until it is soft.
- Beat in the vanilla and ¾ cup sugar; beat in the egg.
- Then on low speed, add half of the sifted ingredients, then the milk, and then the remaining sifted ingredients, beating only until incorporated.
- Remove the bowl from the mixer and stir in the grated lemon rind.
- Turn into prepared pan and smooth the top.
- In a bowl, toss the berries gently with the remaining 3 tablespoons sugar; spoon the berries evenly over the top of the cake.
- Bake for 45-50 minutes, until the top is lightly browned and the cake barely begins to come away from the sides of the pan.
- If you wish, after the cake is baked, sprinkle it lightly with crystal sugar or granulated sugar and place under a preheated broiler for only a minute or so (watch it carefully) to darken and glaze the top a bit more.
- Cool slightly in the pan; then cut into squares and serve warm.