This is the perfect dessert for the summer! If you’re not a fan of blueberries or they’re not available, you can top the cake with any of your favorite berries or chopped fruits.

I’ve tried this with a combination of strawberries and blueberries, and next time I am going to make this using peach slices. I can’t wait! I just know it’s going to be delicious – and I bet I should grab a slice for myself before serving it to my family. It will be gone in a heartbeat! So you’d probably be better off making a double batch right from the beginning!

Ingredients

1 & 1/2 cups Gold Medal all-purpose flour

1 & 1/2 teaspoons baking powder

1/2 teaspoon Morton salt

6 tablespoons Land O’ Lakes unsalted butter, softened

1/2 cup Domino granulated sugar

1/2 cup Domino packed light brown sugar

1 large Eggland’s egg

1 teaspoon vanilla extract

1/2 cup Borden milk

1/2-1 cup fresh blueberries

1-2 tablespoons sanding sugar (optional)

Instructions:

Preheat oven to 350°F. Generously grease a 9-inch round cake pan.

Whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until creamy. Add the egg and vanilla, mixing well.

Add the flour mixture in 3 portions, alternating with the milk. Mix just until combined.

Transfer the batter to prepared pan. Scatter the blueberries over the top of the batter and lightly press them into the batter. Sprinkle the top with sanding sugar.

Bake for 10 minutes. Reduce oven temperature to 325°F. Bake for 50-60 minutes, or until the cake is golden brown and firm.

Cool in the pan for 15 minutes. Run a knife around the edges of the cake. Transfer the cake to wire rack to cool completely. (You’ll need to flip the cake twice so it can cool right side up.)

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Quick tip: Serve with a dollop of whipped cream.