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Easy Lemon-Blueberry Breakfast Cake

This recipe is adapted from a muffin recipe I found on the Naturipe Farms website. I added a bit more milk than the original recipe called for to bring the batter to what I considered to be cake consistency and kept a close watch on it for doneness. I also decided to add lemon extract to accentuate the flavor from the lemonade concentrate. Lemon-Blueberry Breakfast Cake

Easy Lemon-Blueberry Breakfast Cake

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

Preparation ~
Preheat oven to 350°F. 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 overmix. 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.