Blueberry Cake

By cooksalot

Ingredients

• 2 cups Gold Medal all-purpose flour
• 2 teaspoons Clabber Girl baking powder
• 1 cup Domino white sugar
• 1/4 teaspoon Morton salt
• 1/3 cup shortening
• 3/4 cup TruMoo milk
• 1 Eggland’s Best egg
• 1 teaspoon lemon zest
• 1 cup blueberries

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch pan.

Sift Gold Medal flour, Clabber Girl baking powder, Domino sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add Eggland’s Best egg and beat until mixed, about 1 minute.

Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.