Make this easy blueberry cake! Blueberries fill this tender, delicious cake, which is not too sweet. Like written, it's naturally sweetened and whole grain (see recipe notes for flour options).
– 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – ¼ teaspoon ground cinnamon – ½ cup maple syrup or honey – 6 tablespoons melted butter – 2 eggs, preferably at room temperature – ⅔ cup buttermilk* – 2 teaspoons vanilla extract – 3 cups blueberries, fresh (1 ½ pints) or frozen, divided – 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top – Optional serving suggestions: Vanilla ice cream, Greek yogurt or whipped cream
Preheat oven to 400��F. Line a 9-inch springform pan base with cut-to-fit parchment paper. Butter the pan sides to prevent cake sticking.
Mix 1 ¾ cups of flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Mix with a whisk. Mix maple syrup and butter in a medium bowl with a whisk.
Beat eggs well, then add buttermilk and vanilla. Mix well. (If butter solidifies in cold ingredients, microwave in 30-second bursts and stir again.)
Mix wet and dry ingredients with a large spoon until combined (a few lumps are okay). To avoid blueberries sinking, toss 2 cups with the remaining 1 teaspoon flour in a small bowl.
Add blueberries to batter gently. Ignore the thick mixture. Pour batter into pan. Concentrate the remaining blueberries on the cake middle. Sugar blueberries with turbinado.
At 34–38 minutes, the cake should be golden and a toothpick inserted into the centre comes out clean. Cool cake on rack. Before removing the springform sides, butter knife the cake.
Serve as desired. Keep leftover cake covered at room temperature for 2 days or refrigerated for 5 days. You can freeze leftover cake for 3 months.