Blueberry-Lemon Muffin Cake

So... Not sure if you can't tell but I am OBVIOUSLY obsessed with anything lemon.

This is what... the 4th recipe or so that I have posted? And it definitely wont be the last.

This muffin cake is fan-flipping-tastic!

Plus, any excuse to eat cake at 8 am is enough of a reason for me!

This recipe whips up fairly quick so surprise your family with this for breakfast on a Monday... Psh-a BEST.MOM.EVER.

For the Cake:
(Recipe from sixsisterstuff)

1/2 cup unsalted butter, at room temp
zest from 1 large lemon
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
a small container of blueberries
3/4-1 cup buttermilk
2 tablespoons turbinado sugar

Preaheat oven to 350 degrees.

In your stand mixer, cream together the butter, lemon zest and 1 cup of sugar until light and fluffy. Add in the egg and vanilla and mix until combined. In a seperate bowl toss together 1/4 cup flour with the blueberries, set aside. Then in ANOTHER bowl whisk together the remaining 1 3/4 cups flour, baking powder and salt. Add the flour into the butter mixture a little at a time, alternating with the buttermilk but ending with the flour. Fold in the "floured" blueberries.

Spray a 9" square baking pan with cooking spray. Spread batter evenly into pan and sprinkle with the turbinado sugar.

Bake for 35-40 minutes or until toothpick inserted in center comes out clean!