Active Time

　　15 min

　　Total Time

　　50 min

　　

Ingredients

Makes 6 to 8 breakfast or dessert servings

　　1/3 cup plus 1/2 cup sugar

　　1/4 cup water

　　1 tablespoon fresh lemon juice

　　1 teaspoon cornstarch

　　10 oz blueberries (2 cups)

　　1 cup all-purpose flour

　　1 3/4 teaspoons baking powder

　　1 teaspoon salt

　　1 large egg

　　1/2 cup whole milk

　　1 stick (1/2 cup) unsalted butter, melted and cooled slightly

　　1 teaspoon vanilla

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.

　　

Step 2

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

　　

Step 3

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

　　

Step 4

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

　　

Step 5

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

　　Cooks' note:

　　Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.