Lemon Blueberry Breakfast Cake

Name: Lemon Blueberry Breakfast Cake
Yield: 6 - 8 servings
Ingredients: 2 1/2 cups (625 mL) Five Roses All Purpose Flour; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 2 tsp (10 mL) ground ginger; 1 cup (250 mL) butter softened; 1 1/4 cups (310 mL) brown sugar lightly packed; 1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken; 1 tsp (5 mL) vanilla extract; 1/2 cup (125 mL) Realemon Lemon Juice**; 1/4 cup (60 mL) Milk; 1 1/2 cups (375 mL) frozen blueberries thawed and drained or fresh blueberries; 1/4 cup (60 mL) icing sugar (optional)

This is the Lemon Blueberry Breakfast Cake recipe.

Prep: 10 min
Cooking: 1 h

Yields 6 - 8 servings

Ingredients

2 1/2 cups (625 mL) Five Roses All Purpose Flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
2 tsp (10 mL) ground ginger
1 cup (250 mL) butter softened
1 1/4 cups (310 mL) brown sugar lightly packed
1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) Realemon Lemon Juice**
1/4 cup (60 mL) Milk
1 1/2 cups (375 mL) frozen blueberries thawed and drained or fresh blueberries
1/4 cup (60 mL) icing sugar (optional)

READY FOR REWARDS?

Preparation

Preheat oven to 325 °F (160 °C).

Butter a 7 x 11-in (18 x 28 cm) baking dish or 9-in (23 cm) square baking pan. Combine flour with baking powder, baking soda and ginger.

Beat butter until fluffy. Beat in sugar and add eggs. Stir in vanilla extract. Add flour mixture to butter mixture in three additions, alternating with lemon juice and milk. Scrape down sides of bowl and stir just until ingredients are well combined. Fold in blueberries.

Spread batter into pan. Bake for 60 minutes or until a tester inserted in center comes out clean. Cool on a rack. Dust with icing sugar if desired.