Ingredients
1/3 cup plus 1/2 cup light brown sugar
1/4 cup water
1 T fresh-squeezed lemon juice
1 pint fresh blueberries
1 tsp cornstarch
1 cup all-purpose flour
1-3/4 t baking powder
pinch of salt
pinch of cinnamon
pinch of cardamom
1 extra large egg
1/2 cup buttermilk
1 stick unsalted butter, melted and slightly cooled
1 tsp vanilla extract
Preparation
Butter a 10" springform pan and preheat oven to 375. In medium saucepan, stir together 1/3 cup of sugar with the water, lemon juice and cornstarch, then add the bueberries. Bring to a simmer and cook, stirring occasionally, about 3 minutes until slightly thickened.
In medium bowl, whisk together all the dry ingredients, including the remaining 1/2 cup sugar.
In larger bowl, whisk together the egg, buttermilk, butter, and vanilla. then add the flour mixture and whisk until just combined.
Pour the batter into prepared springform pan, and then spoon the blueberry mixture over it. Bake until a tester inserted into the cake portion comes out clean - 24 minutes on convect, slightly longer in conventional oven.
Cool in pan on rack 5 minutes. Once cooled completely, store at room temperature covered with foil.
