Blueberry Brunch Cake

This simple, yet gorgeous, blueberry brunch cake is the first recipe I ever was able to complete on my own. Over the years I've tweaked the recipe a bit, but the original can be found here.  It tastes great with either fresh or frozen berries (I used a bit of both since we ran out of fresh ones). Enjoy!

Cake:

• 1/2 cup sugar
• 1 stick of butter, softened
• rind of 1/2 lemon
• 1 egg
• 1 1/2 cups of flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup yogurt
• 1/4 cup milk

Filling: 

• 2 cups blueberries, fresh or frozen
• 1/3 cup sugar
• 2 tsp flour
• 1/4 tsp nutmeg, ground

1. Preheat the oven to 350 degrees. 

2. Grease a 9" springform pan. 

3. In a large bowl, cream butter and sugar together until light and fluffy.

4. Add in zest of 1/2 lemon (approx. 1 tsp) and 1 egg.

4. In a separate bowl, whisk together the flour, baking soda, and salt in order to combine and sift.

5. Combine yogurt and milk until smooth.

6. Add dry ingredients and yogurt mixture alternately to large bowl with butter. Combine.

7. Spread batter on the bottom of the springform pan, and about 1/2" up the sides of the pan.

8. Combine blueberries, sugar, flour, and nutmeg for filling.

9. Spoon filling over the center of the cake, making sure filling doesn't spread over the sides.
10. Bake for 45 - 50 minutes, and serve warm. Enjoy!