MEYER LEMON BLUEBERRY BUTTER CAKE RECIPE

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What could be better for breakfast, brunch or dessert than this sweet and tangy Meyer lemon blueberry butter cake?

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WHAT DO I NEED TO MAKE A MEYER LEMON BLUEBERRY BUTTER CAKE?

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– Unsalted butter  – Blueberries – Meyer Lemon Juice  – Flour – Baking powder – Salt – Whole eggs  – Vanilla extract – Granulated sugar – Grated Meyer lemon zest

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Preheat oven to 350 degrees. Butter a 9” round cake pan. In a small bowl mix together flour, salt and baking powder.

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In a large bowl beat the whole eggs and egg yolks until blended. Add the butter, sugar, lemon juice, vanilla and lemon zest.

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Coat the blueberries in the flour and set aside. Stir in the remainder of the flour and then the floured blueberries.

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Spoon into prepared pan, smoothing the top. Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan.

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Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.

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