Clubfoody's BLUEBERRY CAKE

It’s a great way to enjoy these berries with this beautiful summer dessert! VIDEO https://youtu.be/BKoGJxgcKeg

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 3⁄4 cups unbleached all-purpose flour, plus more for the springform pan
• 2  teaspoons baking powder
• 1⁄2 teaspoon sea salt
• 1⁄2 cup butter, melted plus more for the springform pan
• 1  cup granulated sugar, divided
• 1  large egg
• 1  teaspoon pure vanilla extract
• 1⁄2 cup milk
• 2  cups blueberries
• 1  teaspoon lemon zest, finely chopped

Directions

1. Preheat the oven to 350ºF.
2. Lightly butter and flour a 9-inch springform pan; set aside.
3. In a mixing bowl, combine 1 ¾ cups flour, baking powder and salt; whisk well and set aside.
4. In the bowl of a stand mixer, add ½ cup melted butter and ¾ cup granulated sugar. With the paddle attachment, process until creamy before adding egg and vanilla; mix until combined.
5. Add half of the dry ingredients and process until blended. Pour in ¼ cup milk and continue mixing until smooth. Repeat with the remaining dry ingredients and ¼ cup milk; process until the batter is smooth.
6. In a medium bowl, add blueberries, ¼ cup sugar and lemon zest; stir to combine.
7. Add the blueberry mixture to the batter including any liquid. Gently fold in with a spatula until evenly combined.
8. Pour the mixture into the prepared pan, level it and transfer to the preheated oven; bake for 50 to 55 minutes or until a cake tester inserted in the center comes out clean.
9. Transfer to a wire rack to cool before unmolding. Serve as is or drizzle on some crème Anglaise.