This moist blueberry cake is perfect for any occasion. It makes a great breakfast cake, snack cake, dessert cake, or tea cake and if you finish it off with a generous dollop of the sweetened cream cheese whipped cream it also makes an amazing birthday cake.
Ready in: 1hour15minutes
1 1/2cups (213g)all-purpose flour(scoop and level to measure)
1/2cup (113g)unsalted butter,softened
1cup (200g)granulated sugar,divided
2cups (278g)fresh blueberries
Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
Measure out 1 1/2 Tbsp (21g) of the sugar and set aside for sprinkling over cake.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together remaining sugar with butter and lemon zest until pale and fluffy.
Mix in eggs and vanilla extract.
Add in 1/3 of the flour and mix just until combined then mix in 1/2 the buttermilk mixing just until combined, repeat process once more.
Add in last 1/3 of flour and mix just until combined.
Fold in blueberries.
Pour batter into prepared pan, spread into an even layer, then sprinkle sugar that was set aside evenly over top.
Bake in preheated oven until toothpick inserted into center comes out free of batter, about 40 - 45 minutes.
Run a knife around edge of cake to loosen, remove pan ring.
Let cool at least 20 minutes on a wire rack before slicing and serving (cool completely if serving with topping).
For the Cream Cheese Whipped Cream: In a mixing bowl, whip 1/2 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip 3 oz. cream cheese, 1/2 tsp vanilla and 1/3 cup powdered sugar until fluffy. Fold cream cheese mixture into whipped cream. Serve with cake if desired.Recipe source: Cooking Classy