Bluey goodness
Breakfast time: Blueberry pancakes smothered in blueberry sauce. 
Tea time: Fresh from the oven blueberry cake. Smells like a bakeshop. Heavenly.
Blueberry cake recipe:
- 8 oz (1 cup) unsalted butter, soften to room temperature
- 6 oz cream cheese, soften to room temperature
- 2 1/3 cup all-purpose flour
- 1 1/2 cup granulated sugar
- 5 large eggs plus 1 large egg yolk, at room temperature
- 2 1/2 cups fresh blueberries, washed and let dry
- 1 1/2 tsp baking powder
- 1/4 tablespoon salt
- 1 tsp lemom juice
1. Heat oven at 350F.
2. Butter and flour a bundt pan.
3. In a stand mixer fitted with the paddle attachment, cream the butter and salt until combine.
4. Add sugar, 1/2 cup at a time. Beat sugar, butter and cheese until fluffy.
5. Add egg, one at a time, beat egg into batter until fully incorporated and then add lemon juice.
6. Sift flour, salt and baking powder.
7. Turn the mixer to low speed, add flour. Beat until just incorporated.
8. Using a spatula, gently fold in blueberries.
9. Pour batter into bundt pan. Batter will be thick. Use the spatula to smooth out the top.
10. Bake in the oven for 1 hour or until a skewer comes out clean.
