2 cups (500 ml) pastry flour

2 teaspoons (10 ml) baking powder

3/4 cup (180 ml) unsalted butter, softened

3/4 cup (180 ml) sugar

1 teaspoon (5 ml) vanilla extract

4 eggs

3/4 cup (180 ml) milk

3 cups (750 ml) fresh blueberries

Preheat the oven to 180 °C (350 °F). Line a 38 x 25-cm (15 x 10-inch) rectangular pan with parchment paper and butter the paper well.

In a bowl, combine the flour and baking powder.

In another bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs one at a time.

On low speed, add the milk alternately with the dry ingredients. Gently fold in the blueberries.

Bake in the middle of the oven for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

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