Blueberry buttermilk tea cake

Butter (for the pan) Flour (for the pan) 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup fresh blueberries, picked over 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 3/4 cup buttermilk Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.

3. In another bowl, toss the blueberries with 1 teaspoon of the flour mixture.

4. In an electric mixer at medium speed, beat the butter for 2 minutes. Add the sugar in two additions, beating for 1 minute after each. Blend in the eggs, one at a time, followed by the vanilla.

5. With the mixer set on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Scrape down the sides of the bowl with a rubber spatula once or twice.

6. Remove the bowl from the mixer stand. With a large rubber spatula fold in the blueberries and any excess flour in the bowl.

7. Spoon the batter into the loaf pan, mounding it slightly in the center. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn.

8. Set the cake on a wire rack to cool for 10 minutes. Turn the cake out of the pan and return the cake to the rack to cool. Dust the top with confectioners’ sugar. Cut into slices with a serrated knife.

Lisa Yockelson