⅓ cup milk ( I did not have milk so I used soy milk instead)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw)
Instructions
Heat the oven to 375°F and generously grease a 9-inch square or round pan.
Combine the flour, baking powder and salt in a small bowl and stir to combine.
In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined. Add the egg and beat well for 1-2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
Stir in half the flour mixture, and then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, and then the milk & the vanilla, mixing gently. Stir in the blueberries.
Spread the batter into the prepared pan and bake for 35 minutes or until the cake is golden. Serve warm or at room temperature.