Servings: generously serves 9
Prep time: 20 minutes
Total time: 1 hour 10 minutes2 ⅔ cups cake flour, divided
2 teaspoons baking powder
½ teaspoon kosher salt
2 sticks (½ pound|227 grams) unsalted butter
2 cups turbinado sugar
4 large eggs
1 cup|237 ml whole milk
1 ½ teaspoons vanilla
1 quart blueberries
Prep time: 20 minutes
Total time: 1 hour 10 minutes
Ingredients
2 teaspoons baking powder
½ teaspoon kosher salt
2 sticks (½ pound|227 grams) unsalted butter
2 cups turbinado sugar
4 large eggs
1 cup|237 ml whole milk
1 ½ teaspoons vanilla
1 quart blueberries
Directions
- Heat the oven to 350ºF (175ºC). Lightly butter and flour a 9-by-13-inch pan.
- In a large bowl, sift together 2 ⅓ 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.