Easy Lemon-Blueberry Breakfast Cake
This simple breakfast cake is adapted from a muffin recipe. Flavored with frozen lemonade concentrate and lemon extract, the cake is moist, light and has just the right amount of sweetness. Perfect for a weekend morning or topped with a bit of whipped cream for a light summer dessert.
- 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 for sprinkling
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 40-50 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.
Makes 9 servings