My son was at the brunch and he snagged a piece of the cake before it was all gone. He just loved it. In fact, he enjoyed it so much that he asked that I make it for his birthday. Of course! Not only was it easy and affordable, it’s also a touch healthier than a traditional birthday cake and I’m always all for that. I can see this being a regular dessert item at our house for special occasions and weekend brunches with family and friends.
Check out what they are saying about this recipe over at All Recipes:
“This is a DELICIOUS blueberry cake made with fresh blueberries! It is great with confectioners sugar or whipped cream on top!”
Just wait until you try this blueberry cake. There won’t be any turning back!
Ingredients
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1 cup Domino white sugar
1/4 teaspoon Morton salt
1/3 cup shortening
3/4 cup milk
1 egg
1 teaspoon lemon zest
1 cup blueberries
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch pan.
Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.
Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
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Quick Tip: Use cream cheese instead of shortening.
Thanks again to All Recipes for this mouthwatering recipe
