Blueberry Cake Recipe

Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter or baking spray.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until fully combined; set this dry mixture aside.
In a large mixing bowl, use an electric mixer on medium speed to cream together the 1/2 cup of softened butter and 3/4 cup of granulated sugar for 2-3 minutes, until the mixture is pale and fluffy.
Beat the 2 room-temperature eggs into the butter mixture one at a time, followed by the 1 teaspoon of vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
Alternately add the dry flour mixture and the 1/2 cup of milk to the wet ingredients, mixing on low speed just until the batter is smooth and no streaks of flour remain; do not overmix.
In a small bowl, toss the 2 cups of fresh blueberries with 1 tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula until evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cake cool in the pan on a wire rack for 20 minutes before carefully turning it out onto the rack to cool completely.