54 Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper. If using fresh blueberries, toss them with 1 teaspoon of flour to prevent sinking (set aside).

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly combined and slightly aerated.

Whisk wet ingredients

In a separate bowl, beat the eggs lightly, then whisk in the whole milk, melted unsalted butter, and vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined and no large streaks of flour remain. Do not overmix — a few small lumps are fine. If using lemon zest, fold it in now.

Fold in mix-ins

Gently fold the floured blueberries or chocolate chips into the batter, taking care not to crush the fruit. Spread the batter evenly into the prepared pan and smooth the top with a spatula.

Bake

Place the pan on the middle rack of the preheated oven. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning if your oven runs hot.

Cool

Remove the pan from the oven and let it cool on a wire rack for 10–15 minutes. Run a knife around the edge, then invert onto the rack to remove the cake (or leave in pan if preferred). Allow to cool another 10 minutes before serving.

Finish and serve

Dust the top lightly with powdered sugar and, if using, sprinkle a little extra lemon zest for brightness. Slice into 8 slices and serve warm or at room temperature.