During my childhood summers, we’d often be in the fortunate position of having more blueberries than we knew what to do with. That’s when my mother would make this cake for us to eat morning, noon, and night.
- 2 2/3 cups cake flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 sticks ( 1/2 lb) unsalted butter
- 2 cups turbinado sugar
- 4 eggs
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 1 quart blueberries
- Preheat oven to 350F. Lightly butter and flour a 9×13-inch pan.
- In a large bowl, sift together 21/3 cups of the cake flour, baking powder, and salt. Set aside.
- Beat butter and sugar together with an electric mixer at medium speed until they are light and creamed. Reduce the speed to low, then add the eggs, one at a time, being sure that each egg is fully incorporated before adding the next.
- Add the dry ingredients in thirds, alternating with ⅓ cup of the milk. Add vanilla.
- Finally, toss the blueberries with the reserved ⅓ cup of flour and fold them into the cake mixture.
- Bake for 50 minutes, rotating after 25 minutes, until a tester comes out clean and the cake springs back slightly when gently touched. Most of the blueberries will sink to the bottom of the pan as the cake cooks.