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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1/3 cup plus 1/2 cup sugar |
1/4 cup water |
1 tablespoon fresh lemon juice |
1 teaspoon cornstarch |
10 oz blueberries (2 cups) |
1 cup all-purpose flour |
1 3/4 teaspoons baking powder |
1 teaspoon salt |
1 large egg |
1/2 cup whole milk |
1 stick (1/2 cup) unsalted butter, melted and cooled slightly |
1 teaspoon vanilla |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
2. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
6. Cooks' note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
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