Nickel Allergy Friendly Blueberry Cake

Total time1 hr 10 min

Prep time15 min

Cook time40 min

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Ingredients

9 servings

1 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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1 ½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup whole milk, room temperature
1 ½ cups fresh blueberries
1 tbsp all-purpose flour, for tossing blueberries

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper.
2
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, the baking powder, and salt until combined. Set aside.

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