Lemon Blueberry Overnight Breakfast Cake

I was a little hesitant to try this recipe because I was not at all sure this would bake up well - but it was a nice surprise.  I love that I could get it all ready the night before and simply place it in the oven in the morning and have a delicious breakfast treat.  I liked it best served warm out of the oven and it reheats beautifully.  I hope you try it and enjoy it as much as I did.

LEMON BLUEBERRY OVERNIGHT BREAKFAST CAKE

adapted from The Kitchen Magpie

2 1/2 c. flour or white/whole wheat flour
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. organic cane sugar
1/4 t. salt
2 eggs, room temp and well beaten
1 c. buttermilk
1/2 c. lemon juice, freshly squeezed
zest of 1 lemon
1/2 c. melted butter
1 t. vanilla bean paste or vanilla extract
1/2 t. Fiori Di Sicilia (optional - from King Arthur flour - adds an added citrus flavor layer)
2 c. blueberries

Grease a 9x13" baking pan and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt.
Add in the beaten eggs, buttermilk, lemon juice, lemon zest, butter,vanilla paste or extract and the citrus extract (optional).  Beat with a mixer until blended.
Gently fold in the blueberries with a rubber spatula.
.
Spoon the dough into the prepared baking pan. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the pan and place on the counter while the oven is warming. 
Preheat the oven to 350 °F.  Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. 
Remove and serve while warm!  (it is good cold, but it is exceptionally good warm!)  

Just look at those blueberries bursting with flavor - don't they make your mouth water??

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