What could be better for breakfast, brunch or dessert than this sweet and tangy Meyer lemon blueberry butter cake?
Preheat oven to 350 degrees. Butter a 9” round cake pan. In a small bowl mix together flour, salt and baking powder.
In a large bowl beat the whole eggs and egg yolks until blended. Add the butter, sugar, lemon juice, vanilla and lemon zest.
Coat the blueberries in the flour and set aside. Stir in the remainder of the flour and then the floured blueberries.
Spoon into prepared pan, smoothing the top. Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan.
Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.