Blueberry Tea Cake
1/2 cup unsalted butter, melted and cooled
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
2 large eggs
1 1/2 cup firmly packed light brown sugar
2 tablespoons dark rum
1/2 teaspoon grated lemon zest
1 cup plain yogurt
2 cups fresh or frozen blueberries
Postion a rack in the middle of the oven, and preheat to 350 F. Butter and flour an 8-inch square baking dish.
In a bowl, stir together the 2 cups flour, baking powder, baking soda, salt, and cardamom. Set aside. (Side note: the cardamom was too powerful for me, so next time I will use half of the amount)
In a large bowl, combine the eggs and brown sugar. Beat on low speed until thick and fluffy. Add the 1/2 cup melted butter, rum, lemon zest and beat just until blended. Add the dry ingredients in 3 batches alternately with the yogurt in 2 batches, beginning and ending with the dry ingredients, and mix on low speed just until smooth. Fold the blueberries with a rubber spatula.
Pour the batter into the prepared baking dish and smooth the top with the rubber spatula.
Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 2 days.