Lemon-Blueberry Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• zest of 1 lemon, plus juice from 1/2 lemon
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest and lemon juice.
3. In a separate bowl, sift together the flour, baking powder and salt. Gradually stir the dry ingredients into the wet ingredients, alternating with the milk. Fold in the blueberries.
4. Pour the batter into the prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Interesting Facts

• Lemon-blueberry cake is a combination of two classic desserts: lemon cake and blueberry muffins.
• This cake is a great way to enjoy the tartness of lemons and the sweetness of blueberries in one delicious dessert.
• It is a great way to use up any leftover blueberries that you may have.