READY IN: 1hr

INGREDIENTS

  • 1 34 cupsunbleached all-purpose flour, plus more for the springform pan
  • 2teaspoonsbaking powder
  • 12 teaspoonsea salt
  • 12 cupbutter, melted plus more for the springform pan
  • 1cupgranulated sugar, divided
  • 1largeegg
  • 1teaspoonpure vanilla extract
  • 12 cupmilk
  • 2cupsblueberries
  • 1teaspoonlemon zest, finely chopped
  • NUTRITION INFO

    Serving Size: 1 (127) g

    Servings Per Recipe:8

    Calories: 340

    Calories from Fat 117 g 35 %

    Total Fat 13.1 g 20 %

    Saturated Fat 7.9 g 39 %

    Cholesterol 55.9 mg 18 %

    Sodium 355 mg 14 %

    Total Carbohydrate52.4 g 17 %

    Dietary Fiber 1.7 g 6 %

    Sugars 28.8 g 115 %

    Protein 4.5 g 9 %

    DIRECTIONS

  • Preheat the oven to 350ºF.
  • Lightly butter and flour a 9-inch springform pan; set aside.
  • In a mixing bowl, combine 1 ¾ cups flour, baking powder and salt; whisk well and set aside.
  • 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.
  • 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.
  • In a medium bowl, add blueberries, ¼ cup sugar and lemon zest; stir to combine.
  • Add the blueberry mixture to the batter including any liquid. Gently fold in with a spatula until evenly combined.
  • 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.
  • Transfer to a wire rack to cool before unmolding. Serve as is or drizzle on some crème Anglaise.
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