German Blueberry Cake

A delightful dessert that combines the sweetness of blueberries with a soft and fluffy cake, perfect for any occasion.

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Preheat the oven to 350°F (175°C).
Grease a 9×13 inch baking dish with butter or line it with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and finishing with the flour mixture. Mix until just combined.
Gently fold in the blueberries using a spatula.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Once baked, allow the cake to cool slightly before cutting. Dust with powdered sugar if desired.

For a gluten-free option, substitute all-purpose flour with almond flour. Consider adding lemon or orange zest for extra flavor.