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1
Preheat oven to 350 degrees.
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2
Grease and flour a 13 by 9-inch baking pan.
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3
Whisk 2 cups of the flour, the baking powder, and salt together in a medium bowl.
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4
With an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes.
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5
Add the eggs, one at a time, beating until just incorporated.
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6
Reduce the speed to medium and beat in one-third of the flour mixture until incorporated; beat in one-half of the milk.
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7
Beat in half of the remaining flour mixture, then the remaining 1/2 cup of milk, and finally the remaining flour mixture.
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8
Toss 1/2 cup of the berries in a small bowl with the remaining 1 teaspoon of flour.
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9
Using a rubber spatula, gently fold in the blueberries.
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10
Spread the batter into the prepared pan.
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11
Scatter 1/2 cup of the berries over the top of the batter.
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12
Stir the sugar and spice together in a small bowl and sprinkle over the batter.
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13
Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
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14
Cool in the pan for 20 minutes, then turn out and place on a serving platter (topping side up).
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15
Serve warm or at room temperature.
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16
(The cake can be stored in an airtight container at room temp for up to 3 days.
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17
).
