valerie's buttermilk blueberry cake

By sandrac-2

Ingredients

• 2 1/4 . tsp baking powder 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 3 3/4 cups plus 1 Tbsp all-purpose flour 2 large eggs
• 2 large egg whites 1% cups buttermilk
• 1 1/2 cups granulated sugar 1/2 cup canola oil ;
• 2 tsp grated lemon zest
• 2 cups fresh blueberries or one 12-oz pkg frozen blueberries,
• Thawed and drained I
• 2 Tbsp coarse sugar (such as Sugar
• in the Raw)
• I
• ACTIVE: 10 MIN I TOTAL: 1 HR 25 MIN SERVES 24

Preparation

Step 1

1 Heat oven to 350°F. Coat a 9-in. spring form pan with cooking spray 2 In a large bowl, whisk together the baking powder, baking soda, salt and 3% cups flour; make a well in the center. 3 in a medium bowl, whisk together the eggs, egg whites, buttermilk, granulated sugar, oil and lemon zest. Pour into the well of flour and stir to combine (a few lumps in the batter are OK-do not overmix).
4 Ina medium bowl, toss the blueberries with the remaining Tbsp flour to evenly coat. Fold all but Y:! cup of the blueberries into the batter. Spread the batter into the prepared pan and top with the remaining Y:! cup blueberries 5 Sprinkle with the coarse sugar and bake until cake is brown and a wooden pick inserted in center comes out clean, 70 to 75 minutes.
6 Let the cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely. *