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Nonstick cooking spray

1 ¼ cups fresh or frozen blueberries

2 cups (240g) plus 1 tablespoon all-purpose flour, divided

1 ¼ cups (250g) plus 2 tablespoons granulated sugar, divided

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 eggs, at room temperature

1 cup milk, 2% preferred

½ cup canola oil

Finely grated zest of 1 medium lemon

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1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with a parchment paper sling. Grease the parchment and pan with nonstick cooking spray.

2. Prep the blueberries: In a small bowl, toss the blueberries with 1 tablespoon flour. Set aside.

3. Make the batter: In a large mixing bowl, whisk together the remaining 2 cups flour, 1 ¼ cups granulated sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and lemon zest to the flour mixture. Mix until just incorporated.

4. Top with blueberries and sugar: Pour the batter into the prepared baking pan. Arrange the blueberries on top and sprinkle evenly with the remaining 2 tablespoons of sugar.

5. Bake: Bake the cake until the edges are golden brown and a toothpick inserted into the center comes out clean, 35 to 37 minutes.

6. Cool, slice, and serve: Let the cake cool in the pan for 10 minutes. Use the parchment sling to transfer the cake to a wire rack to cool completely, about 1 hour. Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days. Love the recipe? Leave us stars and a comment below!

Notes

Can be frosted with lemon or cream cheese icing

Choose any blueberries: No fresh blueberries available? Use frozen berries instead. Just be sure to use them straight out of the freezer without letting them thaw