Ingredients
8
8 servings
- •8 tablespoons unsalted butter, divided, at room temperature
- •1 cup white sugar, divided
- •½ teaspoon ground cinnamon
- •½ teaspoon allspice
- •2 (6 ounce) containers fresh blueberries
- •1 large egg
- •1 teaspoon vanilla extract
- •lemon, juiced
- •½ teaspoon lemon zest
- •1 ¼ cups all-purpose flour
- •1 ½ teaspoons baking powder
- •¼ teaspoon salt
- •½ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
- Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
- Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
- Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
- Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.
Nutritional Facts
Per 8 servings
- Calories: 317
- Carbohydrate: 49g
- Fat: 13g
- Fiber: 3g
- Protein: 4g
- Sugar: 30g
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