Recipe courtesy of Marian Burros and Lois Levine from The New Elegant But Easy Cookbook. The original recipe used plums.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
Large pinch of salt
1 cup sugar, plus 1 tablespoon, or more or less,
depending on the tartness of the blueberries
2 cups of blueberries
8 tablespoons (1 stick) unsalted butter, softened
2 large eggs
2 teaspoons fresh lemon juice, or more or less,
depending on the tartness of the blueberries
1 teaspoon ground cinnamon
Directions
1. Heat the oven to 350 degrees. Sift the flour with the baking powder and salt.
2. Cream 1 cup sugar and the butter in a large bowl with a hand mixer (or in a mixer) until light in color. Add the dry ingredients and then the eggs.
3. Spoon the batter into an ungreased 9-inch springform pan. Cover the top of the batter with the plum halves, skin side up. Sprinkle with the remaining tablespoon of sugar and the lemon juice, adjusting to the tartness of the fruit. Sprinkle with the cinnamon.
4. Bake until the cake is golden and the plums are bubbly, 45 to 50 minutes. Cool on a rack, then unmold.
Serves 8
Cooking Note
Blueberries are available in abundance right now at the market!
