Ingredients:

  • 2 cups (280g) Fresh Blueberries
  • 1/4 cup (50g) Granulated Sugar
  • 1 tablespoon (15ml) Lemon Juice
  • 1 tablespoon (8g) Cornstarch/Cornflour
  • 2 cups (250g) All-Purpose Flour, plus extra for dusting the pan
  • 2 teaspoons (10g) Baking Powder
  • 1/2 teaspoon (3g) Salt
  • 1/2 cup (113g) Unsalted Butter, softened
  • 1 cup (200g) Granulated Sugar
  • 2 Large Eggs, at room temperature
  • 1 teaspoon (5ml) Vanilla Extract
  • 3/4 cup (180ml) Milk

Instructions:

  1. Gently combine blueberries, sugar, lemon juice, and cornstarch in a bowl.
  2. Grease and flour the cake pan (or use baking spray).
  3. Spread the blueberry mixture evenly across the bottom of the prepared cake pan.
  4. Whisk together flour, baking powder, and salt in a separate bowl.
  5. In a large bowl, cream together softened butter and sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  8. Carefully pour the cake batter over the blueberry bottom, spreading evenly.
  9. Bake in a preheated oven until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.
  11. Dust with powdered sugar, if desired, and serve warm or at room temperature.