Blueberry Cake

So before all this excitement with a tire blowout yesterday, on the request of a certain Husband with a head cold reclining on the couch, I set out to make a quick blueberry cake (the official title of the original recipe was a cobbler, but trust me, this is a cake, and one of the best ones. I tinkered with the recipe a bit, made it faster and fluffier, also added lemon zest to accent the blueberry flavor more.


Anna's Fluffy Bluebery Cake For Those Days You Just Want To Hide Under A Rock

1/2 cup butter, melted
1/2 cup of brown turbinado sugar
1 cup all-purpose unbleached flour
2 teaspoons of baking powder
1 whole egg
grated zest of 1 lemon
1/2 cup organic whole milk
2 cups of fresh or frozen organic blueberries

1. Heat oven to 350F. Spray or grease 8 inch round cake pan.
2. Melt butter in medium microwaveable bowl. Stir in sugar, flour, baking powder, egg, milk and lemon zest. Mix with spatula until blended and smooth.
3. Pour batter into pan; sprinkle blueberries evenly over batter.
4. Bake for about 45 minutes or until toothpick inserted comes out clean.

Serve warm; vanilla ice cream optional.