2 cups plus 1 tsp all-purpose flour
1 tbsp baking powder
1 tsp table salt
2 sticks (softened)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
3/4 cup blueberries, fresh or frozen (or, if you are lucky enough to have a friend named Ian, you should use the fresh Maine blueberries that he picked and sent down to Portland from the northern wilds of Maine)
Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 tsp ground cinnamon
For the cake:
Adjust oven rack to middle position and heat oven to 350°. Grease and flour 13" x 9" baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and then scrape down the bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.
*(Cake can be stored in airtight container at room temperature up to 3 days.)
