Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup milk
• 1/2 cup blueberries, toss in 1 teaspoon all-purpose flour

Topping

• 1/2 cup blueberries
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Prep time: 30 minutes; Bake time: 50 minutes; Serves 12

Instructions

• Adjust oven rack to middle position and preheat oven to 350F degrees. If you are using a dark baking pan or glass baking dish, reduce the heat by 25 degrees.
• Grease a 9 x 13″ baking dish with cooking spray and line with parchment paper or dust with flour.
• Whisk 2 cups of flour, baking powder and salt together in a medium bowl.
• With an electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes.
• Add eggs, one at a time, beating until just incorporated.
• Reduce speed to medium and beat in one-third of the flour mixture until incorporated.
• Beat in half of the milk. Beat in half of the remaining flour mixture, then remaining milk, and finally remaining flour mixture. Scrap down the bowl after each addition.
• Toss 1/2 cup of blueberries with 1 teaspoon of flour.
• Using a rubber spatula, gently fold in the blueberries into the batter.
• Spread the batter into the prepared pan.

Topping

• For the topping, scatter the blueberries over the top of the batter.
• Sir sugar and cinnamon together in a small bowl and sprinkle over the batter. Bake in the 350F preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool the cake in pan for 20 minutes. Lift the cake up using the edges of the parchment paper and place on a cutting board. Slice the cake into 12 portions.

Serve warm or at room temperature. This cake can be stored in an airtight container at room temperature for up to 3 days.