Blueberry Breakfast Cake

1 stick butter

1 tsp. lemon juice

3/4 cup + 3 tbsp sugar (set 1 tbsp aside for sprinkling on top)

1 egg

1 tsp. vanilla

2 cups flour (set aside 1/4 cup of this to toss w/blueberries)

2 tsp. baking powder

1 tsp. salt

2 cups blueberries

1/2 cup milk

 

1. Preheat the oven to 350ºF. Cream butter with lemon and sugar (keep 1 tbsp. separate).

 

2. Add the egg and vanilla and beat until combined. 

 

3. Toss the blueberries with 1/4 cup of flour.   

 

4. Add the milk, flour, baking powder and salt to the batter a little at a time. Fold in the blueberries.

 

4. Spread a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 55 minutes, checking with a toothpick. 

 

*You can substitute wheat flour for white flour if you like.