Shelly's Recipe

LEMON-BLUEBERRY BREAKFAST CAKE

Category: Breakfast and Brunch

1 cup blueberries, washed and drained and patted dry
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
3/4 cup milk
1/4 cup frozen lemonade concentrate
1 egg
1 tsp lemon extract
1/3 cup vegetable oil
Cinnamon-sugar to dust

Preheat oven to 350. Lightly grease a 9-inch square cake pan. In a large bowl, mix together all dry ingredients. In a small bowl, combine milk, lemonade concentrate, egg and oil. Stir together wet ingredients with dry, stirring just until combined. Do not over mix. Gently stir in blueberries.

Spoon batter into prepared cake pan and sprinkle with cinnamon sugar. Bake for 45-50 minutes until top is lightly golden and a toothpick inserted in the center comes out clean. Remove to a cooling rack after a 10 minutes.