Blueberry Breakfast Cake

Yum!  Cake for breakfast?  Yes, please!  This tastes like a blueberry cake donut.  You can afford to splurge for this one.  I hope you enjoy!


Ingredients:

• ½ cup butter
• softened zest from 1 lemon 
• 1 cup sugar + 1 Tbls 
• 1 egg 1 tsp vanilla 
• 2 cups flour 
• 2 tsp baking powder 
• 1 tsp salt 
• 2 cups fresh blueberries 
• ½ cup vanilla yogurt (or buttermilk) 

Instructions:
Preheat the oven to 350 degrees. Prepare a 9 in baking pan with parchment paper, or spray with non-stick spray. Cream together butter, 1 cup 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 cup flour, tossing to fully coat. Add remaining flour, baking powder and salt to the butter mixture. Stir in the yogurt until well combined. Using a spatula fold in the blueberries. Pour batter into prepared pan. It will be a little sticky. If you get your hand damp, you can use them to evenly spread out the dough. Sprinkle the remaining 1 Tbls 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 cook for at least 15 minutes before serving.

Original recipe found here.