This cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat, especially when served still warm from the oven.
4 oz. (1/2 cup) unsalted butter, melted and cooled slightly; more for the pan
9 oz. (2 cups) unbleached all-purpose flour
1-1/4 cups granulated sugar
2 tsp. baking powder
1 tsp. kosher salt
1/2 cup whole milk
2 large eggs
1 tsp. pure vanilla extract
3/4 lb. (2 cups) fresh blueberries
Confectioners’ sugar, for dusting (optional)
Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9-inch round springform pan.
Sift the flour, sugar, baking powder, and salt into a large bowl. In a small bowl, whisk the butter, milk, eggs, and vanilla. Using a silicone spatula, stir the wet ingredients into the dry ingredients just until incorporated. Fold in the berries. Scrape the batter into the prepared pan, spreading it evenly. Tap the pan on the counter once or twice to break any air bubbles.
Bake until golden-brown and a tester inserted in the center of the cake comes out clean, 45 to 55 minutes (if the top gets too brown, tent with aluminum foil).
Cool on a wire rack for 10 to 15 minutes. Run a paring knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate and serve warm or at room temperature, with confectioners’ sugar sifted over the top, if you like.