From my story,“Back From the Beach”
1/2 cup butter or butter substitute (like Earth Balance)
1 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
2 tsp. baking powder
2 cups all purpose flour
1/2 cup milk
1 tsp. vanilla
1 pint blueberries, cleaned and rinsed
Preheat oven to 450˚F degrees. Grease, flour, and line with parchment, one 8” cake pan, or two 5” cake pans.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt until the butter has lightened to a pale yellow.
Add baking powder and eggs and mix well. Add flour, milk, and vanilla, and mix on low speed until barely combined – (the less the better.)
Using a rubber spatula, gently fold in the blueberries, trying not to break them.
Transfer batter to cake pans, smoothing top so it is even. Generously sprinkle sugar on top. Bake at 450˚F for 5 minutes, then drop temperature to 375˚F, bake 35 to 40 minutes more depending on pan size. (Cake is finished when top is brown and a toothpick inserted in the center comes out clean.) Cool for 10 minutes and remove from pans.