Delicious Blueberry Cake

The kids had a great time picking blueberries at the Temecula Berry Company with friends, last week. I had to find a recipe to use them up. My daughter kept asking to make a blueberry cake, and since my husband came home from work early one night, they made this together. I'm lucky that my hubbie loves cooking as much as I do.
I found this Blueberry Cake recipe online.http://www.blogger.com/img/blank.gif. We may have browned it a little too much but it was still delicious! The kids didn't eat it, but that just meant more for my husband and myself! Try this!

Here is the recipe:

Meyer Lemon Blueberry Cake
Serves 8

Note: Meyer lemons are sweeter than regular lemons. If you are using regular lemons, you may need to adjust the sugar in this recipe.

Ingredients:
- 1 cup, plus 1 tsp. all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 1/4 tsp. vanilla
- zest of 2 Meyer lemons
- juice of 1.5 Meyer lemons, separated
- 2 large eggs
- two 1/2 pints blueberries

Directions:
1. Preheat oven to 350 F. Grease a 9-inch springform pan and dust with flour.
2. In a medium bowl, combine 1 cup of the flour with the baking powder and salt and set aside.
3. In the bowl of a mixer, cream the butter, sugar and vanilla until light and fluffy. Add all of the lemon zest and the juice of one of the lemons and mix to combine. Add the eggs one at a time and beat until well blended. At this point, the batter may look a bit curdled from the lemon juice — don’t worry!
4. Reduce the speed of the mixer and gradually add the flour mixture. Beat together until the batter is smooth. Spoon the batter into the prepared pan and smooth out the top.
5. In medium bowl, toss the blueberries with the remaining 1 tsp. flour and the juice from 1/2 a lemon. Sprinkle the berry mixture over the top of the cake.
6. Bake for one hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cake cool in the pan for 10 minutes.