Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- ½ cup (109 g) vegetable oil
- 2 cups blueberries, fresh or frozen (thawed), divided
- ½ cup (122.5 g) whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- Confectioners' sugar, for dusting
Instructions
- Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a small bowl, whisk together the eggs and oil until well combined.
- Add the egg and oil mixture to the flour mixture and stir until combined.
- Set aside ½ cup of blueberries. Fold the remaining blueberries into the batter until coated.
- Pour the batter into the lined pan and top with the reserved ½ cup of blueberries.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- While baking, melt the butter with whole milk and sugar in a small saucepan over medium heat until sugar dissolves.
- After baking, remove the cake from the oven and immediately pour the milk mixture over the hot cake to soak in.
- Let the cake cool, then dust with confectioners' sugar before serving.
Notes
Use fresh or frozen blueberries; if using frozen, thaw and drain them before adding to the batter to avoid excess moisture. The milk and butter topping makes the cake especially moist and rich. Dusting with confectioners’ sugar adds a pretty finish.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Method: Breakfast, Brunch
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 28g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg