Ingredients
1 cup flour
1 teaspoon flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, unsalted at room temp
1 cup sugar
1 tablespoon sugar
2 large eggs
2 1/2 cups blueberries, rinsed and drained
1 teaspoon vanilla extract
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Preheat oven to 350 degrees. Lightly grease and flour a 9 inch spring form pan. In a medium bowl whisk together 1 cup flour with baking powder and salt, set aside. In a large bowl beat the butter and 1 cup sugar until light and fluffy (medium speed). Add vanilla and eggs, one at a time and beat until blended. Reduce mixer to low and slowly add flour mixture and beat until just incorporated. Pour batter into prepared pan and spread evenly. In a medium bowl toss the blueberries with the lemon juice and the remaining sugar and flour. Spoon blueberries evenly over the batter (do not press down). Bake on the middle rack of the preheated oven until a tester inseted in the center comes out clean, about 1 hour. Cool on a wire rack, use a knife to loosen cake from sides of pan if necessary. Transfer to cake plate. Serve warm or cold, if desired sprinkle with confectioners sugar.
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Natural blue colorant — cocktails, rice, desserts, pH-reactive color change
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking