BLUEBERRY CAKE

Ingredients

* 1/3 cup unsalted butter
* 1 cup granulated sugar
* 1 egg OR 2 egg whites
* 1 cup 2% milk
* 2 1/2 cups flour
* 1/2 teaspoon (fine) sea salt
* 4 teaspoons baking powder
* 1/8 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* 1/8 teaspoon cloves
* 2 cups blueberries
* GLAZE, Step 1:
* 1/2 cup granulated sugar
* 1/2 cup lemon juice
* GLAZE, Step 2:
* 2 cups confectioners sugar
* 3 1/2 Tablespoon lemon juice

Preparation

* Preheat oven to 375°F. Beat butter and sugar together until creamy. Add in the egg and mix well.
* Mix together flour, salt, baking powder and spices. Add the dry ingredients alternately with the 1 cup milk, beating well.
* Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully.
* Pour into greased and floured pan - use an Angel Food cake pan or a Bundt pan.

NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe.
* Bake for 45 minutes.
* Allow cake to cool 5 minutes then carefully invert.

Glaze, Step 1
* Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in cake and brush glaze over all surfaces of the cake as it cools.

Glaze, Step 2
* For final glaze, whisk the confectioner's sugar and 3 1/2 Tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.