This moist blueberry cake doubles as a breakfast coffee cake and a sweet dessert.
Ingredients
Blueberry Cake
½ cup butter
1 cup sugar
2 eggs
½ cup milk
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 cup blueberries (I use frozen blueberries.)
1 Tbsp flour
Lemon Glaze
1 cup powdered sugar
2 Tbsp milk
2 tsp lemon juice
Instructions
Blueberry Cake
Cream the butter and the sugar.
Add the eggs, milk and vanilla.
Mix in the flour and baking powder.
In a separate bowl, stir 1 Tbsp flour with the blueberries.
Fold the berries into the batter.
Pour the blueberry batter into a greased 9x9 pan and bake the cake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean. If you use a 8x8 pan, bake the cake for an additional 15-20 minutes. If you use a 9x13 pan, bake the cake for roughly 20-25 minutes.
Let the cake cool in the pan and then pour the icing over the top.
Lemon Glaze
Mix all of the ingredients together to form a smooth, runny icing.
Drizzle the top of the blueberry cake generously with the lemon glaze.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/blueberry-cake/