1 3⁄4cupsunbleached all-purpose flour, plus more for the springform pan
1⁄2cupbutter, melted plus more for the springform pan
1cupgranulated sugar, divided
1teaspoonpure vanilla extract
1teaspoonlemon zest, finely chopped
Serving Size: 1 (127) g
Servings Per Recipe:8
Calories from Fat 117 g35 %
Total Fat 13.1 g20 %
Saturated Fat 7.9 g39 %
Cholesterol 55.9 mg 18 %
Sodium 355 mg 14 %
Total Carbohydrate52.4 g 17 %
Dietary Fiber 1.7 g6 %
Sugars 28.8 g115 %
Protein 4.5 g 9 %
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.