Lemon Blueberry Morning Cake
A delicious blend of juicy blueberries with a tangy lemon juice glaze which is the perfect combination to wake up to!
Servings: 6
Ingredients
- 2 cups Self Rising flour
- 1 cup granulated sugar
- 1 egg
- 1/3 cup butter softened
- 1 cup milk
- 2 cups blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1-2 Tablespoon fresh lemon juice
Instructions
- Mix all of the cake ingredients together.
- Place in greased 9 x13 inch pan.
- Bake at 350 degrees for around 35 minutes until the center of the cake is fully cooked.
- While cake is cooking mix together powdered sugar, lemon zest, and lemon juice for the glaze.
- Once cake is fully cooked. Drizzle lemon glaze on top of the warm cake.
- Enjoy!
Notes
If using frozen blueberries allow the blueberries to fully thaw and drain the water from blueberries.
I often mix the cake batter the night before and refrigerate overnight and bake in the morning. You certainly can't beat a fresh, warm cake!