It’s blueberry season, so of course, I am baking with them! This recipe also contained lemon and recipes containing lemon always draw my attention. This one was no exception. It sounded good when I read through it, but I didn’t expect to get much lemon flavor with only the zest of a lemon in the recipe. I was wrong. The amount of zing from the zest was perfect. We also liked the addition of cornmeal to the batter. Turns out, cornmeal and blueberries go very well together.

Eric likes this as a breakfast cake. I am more inclined to eat it for a snack or as dessert. Regardless of how you serve it, it won’t last long!

Lemon-Blueberry Breakfast Cake (adapted from thekitchn.com) Total Time Required: 1 hour, Prep Time: 10  minutes, Bake Time: 30 minutes, Cool Time: 20 minutes, Serves: 8

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup finely ground cornmeal
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• finely grated zest of 1 medium lemon
• 1-1/2 cups fresh blueberries (1 dry pint, about 10-12 ounces)
• powdered sugar, for dusting, optional

Instructions:

With a rack in the middle of the oven, preheat it to 350°F. Coat an oven-safe 12-inch skillet with cooking spray, then set it aside.

Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy, about 3 minutes.

Add the eggs one at a time and beat until it is well combined. Scrape down the sides of the bowl and the paddle with a rubber spatula.

Add the yogurt, vanilla, and lemon zest.

Return the mixer to medium speed, and mix until combined, about 1 minute. Reduce the mixer speed to low and gradually add in the flour mixture, mixing until just combined.

Remove the bowl from the mixer, add the blueberries, and gently fold them in by hand with the rubber spatula.

Transfer the batter to the skillet and spread it into an even layer.

Bake the cake until it is golden-brown around the edges and a tester inserted into the center of the cake comes out clean, about 30 minutes. Move the skillet to a wire rack and let it cool for at least 20 minutes before dusting it with powdered sugar, if desired.

Run a knife around the edges to loosen the cake, cut into wedges, and serve.

The cake can be kept wrapped in plastic wrap at room temperature for up to 3 days.

This is perfect any time of day!  ~Linda

Lemon-Blueberry Breakfast Cake (adapted from thekitchn.com) Total Time Required: 1 hour, Prep Time: 10  minutes, Bake Time: 30 minutes, Cool Time: 20 minutes, Serves: 8

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup finely ground cornmeal
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• finely grated zest of 1 medium lemon
• 1-1/2 cups fresh blueberries (1 dry pint, about 10-12 ounces)
• powdered sugar, for dusting, optional

Instructions:

With a rack in the middle of the oven, preheat it to 350°F. Coat an oven-proof, 12-inch skillet with cooking spray then set it aside.

Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy, about 3 minutes.

Add the eggs one at a time and beat until it is well combined. Scrape down the sides of the bowl and the paddle with a rubber spatula. Add the yogurt, vanilla, and lemon zest. Return the mixer to medium speed, and mix until combined, about 1 minute. Reduce the mixer speed to low and gradually add in the flour mixture, mixing until just combined.

Remove the bowl from the mixer, add the blueberries, and gently fold them in by hand with the rubber spatula. Transfer the batter to the skillet and spread it into an even layer.

Bake the cake until it is golden-brown around the edges and a tester inserted into the center of the cake comes out clean, about 30 minutes. Move the skillet to a wire rack and let it cool for at least 20 minutes before dusting it with powdered sugar, if desired. Run a knife around the edges to loosen the cake, cut into wedges, and serve.

The cake can be kept wrapped in plastic wrap at room temperature for up to 3 days.