Description

A scrumptious cake that can be your breakfast in the morning or your dessert in the evening.

Ingredients

• ½ cu. butter, softened
• zest from 1 lemon
• 1 cu. sugar + 1 tbl.
• 1 egg
• 1 tsp. vanilla
• 2 cu.flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 cu. blueberries, fresh
• ½ cu. vanilla yogurt or buttermilk

Steps

1. Preheat oven to 350 degrees. Prepare a 9 in. baking pan with parchment paper, or spray with non-stick spray.
2. Cream together butter, 1 cu. sugar and lemon zest until light and fluffy, about 2 minutes. Beat in the egg and vanilla. In a separate bowl, combine the blueberries with ¼ cu. flour, tossing to fully coat. Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt (or buttermilk) until well combined. Use a spatula fold in the blueberries.
3. Pour batter into prepared pan. It will be a little sticky. Dampen your hands in water and use them to evenly spread out the dough. Sprinkle the remaining 1 tbl. of sugar over the top of the batter. Bake for 35 minutes or until the cake starts to turn golden brown. A toothpick inserted should come out clean when done. Let cool for at least 15 minutes before serving.