Ingredients
1/3 cup butter, softened1 cup plus 1 tablespoon sugar, divided2 eggs2 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon ground nutmeg1/2 cup buttermilk1-1/2 cups fresh or frozen blueberries
Preparation
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries.
Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.
