Blueberry Lemon Cake

I came up with this recipe in the fall, when wild Maine blueberries were in season. Several bags made it to our freezer so we could enjoy the season's bounty later in the year. Frozen berries are perfect for this recipe.

This is a delicious cake with bursts of blueberry and refreshing lemony zest. Use frozen blueberries or freeze fresh berries to prevent them from turning the batter blue. Preheat the oven to 350 degrees. Grate zest using a Microplane grater for best results. Use the zest from a whole lemon. Can be made as a single cake or as muffins.

Ingredients

3 cups all-purpose flour
4 tablespoons buttermilk powder
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1/3 cup of Canola oil
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons fine lemon zest
2 cups frozen blueberries
2 tablespoons maple or turbinado sugar (optional)

Preparation

Combine flour, granulated sugar, buttermilk powder, baking powder and soda, and salt in a large bowl. In a small bowl, beat two eggs; add oil, milk, vanilla and zest. Mix wet ingredients thoroughly and slowly combine with dry ingredients. Fold blueberries into batter and mix evenly. Grease a 9x13 inch pan with solid shortening. Add batter to pan and smooth with a spatula. Top batter with a sprinkling of maple or turbinado sugar (optional). Bake at 350 degrees for approximately 30 minutes, or until top is slightly browned and toothpick is clean when removed from cake. Allow to cool for 10-15 minutes.

Enjoy!