lemon blueberry breakfast cake

Lemon and blueberry- I can never get enough. This easy recipe was found on the back of a bag of frozen blueberries, and it was DELICIOUS.

photo 1 (2)

You will need:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 teaspoons grated lemon zest (more if you want more lemon flavor!)
1/2 cup plain yogurt
1 1/2 cups fresh blueberries or frozen, thawed, drained

Preheat oven to 325°F. Butter a 8 inch loaf pan or an 8 inch round pan. Combine first flour, baking powder and salt in small bowl. Set aside. Using an electric mixer, cream butter with 1 cup sugar in until mixture is light and fluffy. Add 1 egg at a time, beating well after each addition. Add lemon zest.

Mix in dry ingredients and alternate with the yogurt into the mixer. Gently fold in the blueberries. Spoon into pan and bake for 1 hour and 15 minutes.

Enjoy!

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