Shenandoah Valley Blueberry Cake

We're housesitting for some friends right now and they have blueberry bushes brimming with fresh blueberries just waiting to be baked into something yummy! I found this recipe in my new book, "Southern Cakes", and had to try it out.

INGREDIENTS:
1 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, softened
3/4 cup plus 2 Tbs sugar
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries (do not thaw)

DIRECTIONS:
Preheat oven to 375°, and generously grease a 9-inch square or round pan.
Is a medium bowl, combine the butter and sugar, and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.

Combine the flour, baking powder, and salt in a small bowl, and stir with a fork to mix well. Stir in half the flour mixture into the butter mixture, then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.

Scrape the batter into the prepared pan and bake at 375° for 30 minutes, or until the cake is golden, springs back when touched gently in the center, and is pulling away from the sides of the pan.

CREDIT: Nancie McDermott, Southern Cakes, p. 124, c. 2007