Blueberry Cake

Preheat oven to 350 F. Grease a 9-inch round cake pan.

Combine flours, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

In a large bowl cream together the butter and sugar until well combined. Add extract and eggs, and beat until well combined. Add flour mixture and buttermilk alternately into the butter mixture. Stir just until combined.

Spoon half the batter into the greased 9 inch round cake pan. Sprinkle with 1 cup blueberries. Spoon remaining batter on top, then sprinkle with remaining 1 cup blueberries. Sprinkle 1 tablespoon sugar on top.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove pan from oven and set it on a rack. Cool cake in the pan for 10 minutes. Serve warm with vanilla ice cream for dessert, or at room temperature as a breakfast cake.