Fresh blueberries star in this easy-to-make cake.
You can sub in other berries or fruits, or use a medley of your favorites, but we like blueberries because they hold their shape well and don't contribute too much juice to the batter.
Serve warm with whipped cream, a scoop of vanilla ice cream and/or a drizzle of Blueberry Sauce. Leftovers (if you have any!) are terrific for breakfast or brunch.
|1/2 cup||unsalted butter (softened, plus extra for greasing the pan)|
|1 teaspoon||pure vanilla extract|
|grated zest of 1 lemon|
|1/4 teaspoon||ground nutmeg|
|1 1/2 cups||unbleached all-purpose flour|
|1 1/2 teaspoons||baking powder|
|1/2 cup||whole milk or buttermilk|
|1 pint||fresh Earthbound Farm Organic Blueberries (picked over)|
|1/4 teaspoon||ground allspice|
Position a rack in the middle of the oven and preheat oven to 375 degrees F. Generously butter a 9x12-inch baking pan or a 10-inch deep-dish pie plate. Set aside.
Combine the butter and 1 cup of sugar in the bowl of a mixer. Beat with the paddle attachment until the mixture is light and fluffy. Beat in the egg, vanilla, and lemon zest.
In a small bowl, whisk together the nutmeg, flour, baking powder, and salt. Add the dry mixture to the mixer bowl and begin mixing at low speed. Add the milk and mix just until combined. Don't overmix.
Transfer the batter to the prepared pan. Arrange the blueberries in a single layer, pressing them slightly into the batter. The top of the cake should be covered with berries.
To make the topping, stir together the sugar and allspice, then sprinkle the mixture over the berries.
Bake the cake for 15 minutes, then reduce the oven temperature to 325 degrees F. Continue baking until the cake is golden and set, 35 to 45 minutes. Transfer the pan to a wire rack and cool for at least 15 minutes before cutting into squares or wedges.