Lemon-Blueberry Cake

This Lemon-Blueberry Cake is so light and delicious. Can be served at breakfast or for dessert…your choice!

Lemon-Blueberry Cake
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 stick of softened butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla
6 tablespoons fresh lemon juice
1 cup fresh blueberries

Lemon Glaze
1+ cup confectioners’ sugar
2-3 tablespoons lemon juice

Heat oven to 350°F. In a small bowl combine flour, salt, baking powder and baking soda. In a larger bowl, using an electric mixer, combine the softened butter, sugar, eggs and vanilla. Add the flour mixture and mix just until incorporated. Add the lemon juice and mix until light and fluffy. Spoon in the blueberries. Pour batter into an 8″ square pan. Bake in heated oven 30-35 minutes until knife inserted comes out clean. In a small bowl combine enough confectioners’ sugar with lemon juice to make a semi-thick glaze. Drizzle on warm cake and dig in! Serves 4-6.



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