Blueberry Cake

Note: The cake in the photo had some strawberries mixed in since I had them.

Preheat oven to 350°F. Lightly butter a 9-inch round cake pan and dust with flour.

Combine 1 cup flour with baking powder and salt.

Using a mixer, beat the softened butter on medium high speed for 3 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.

Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

Bake on the middle rack in the oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up or just serve it from the pan.