BLUEBERRY & LEMON MUFFIN CAKE...

So every week I poll my friends to get an idea of what kinds of recipes they want to see here on the blog. Last week, one of my good friends recommended this blueberry muffin cake, which I thought was perfect. It looked really good, seemed simple to make, and uses an in-season fresh ingredient. That's my kind of recipe... Blueberries are in season (so excited) and you can usually get two pints for the price of one at the farmers market or grocery store. I always seem to find something to do with blueberries whether it be eat them or freeze them, so I always partake in that sale...

So I used the 2-for-1 blueberries last weekend to make this cake and it is delish!! It tastes just like its name. It's like a fresh, moist blueberry muffin in the form of a cake. The original recipe didn't call for lemon zest, but I almost always add lemon zest to any recipe that has fresh blueberries. Lemon zest brings out the flavor of the blueberries even more. This would make the perfect summertime breakfast served right out of the oven with a steaming hot cup of coffee or a great dessert served with a side of vanilla ice cream. It doesn't get any better than that... :)

Here is what you need and what to do:

Recipe via Fine Cooking

1 stick (4oz) unsalted butter, melted and cooled
2 cups unbleached all-purpose flour
1 1/4 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 cup whole milk
2 eggs
1 teaspoon vanilla
Zest of one lemon
1 pint (2 cups) fresh blueberries
Confectioners sugar for dusting (optional)

1. Preheat oven to 350 degrees. Line a 9 in springform pan with parchment paper. Grease the bottom of the pan (top of the parchment paper) and sides of the pan. Set aside.

2. Sift the flour, sugar, salt, and baking powder into a large bowl. In a smaller bowl (I actually used a measuring cup), combine the milk, eggs, and vanilla, Stir until combined.

3. Add the wet mixture to the dry mixture and stir until combined. Gently fold in the lemon zest and the blueberries.

4. Pour the batter into the prepared springform pan. Bake for about 55-60 minutes. Insert a cake tester or toothpick into the center of the cake at about 50 minutes to see if it's done. Cool on a wire rack for 15 minutes. Run a knife around the edges before releasing the cake from the pan. Transfer the cake to a serving platter and dust it with powdered sugar.

Enjoy!