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Mother Day Morning Cake u u Recipe courtesy of Dr. Irina Gelman INGREDIENTS 8 Tbsp Unsalted Butter, room temperature 1 Cup Sugar (minus 1 Tbsp for sprinkling) 1 Egg, room temperature 1 tsp vanilla extract 2 Cups all-purpose flour (minus 1/4 Cup for coating the blueberries) 2 tsp Baking Powder Lemon Zest (1 large lemon) 1 tsp Sea Salt 2 Cups Fresh Blueberries ½ Cup Buttermilk INSTRUCTIONS Preheat the oven to 350ºF. Using a stand or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 Table- spoon of sugar until light and fluffy. Add the egg and vanilla extract and mix this batter until combined. Coat blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add half of the flour mixture to the batter and stir with spatula to incorporate. Add all of the buttermilk, stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Dispose of the excess flour from the blueberry bowl.) Grease an 8- inch square baking pan with butter. Spread the batter into the pan. Sprinkle the batter with the remaining Ta- blespoon of sugar. Bake for 40 minutes at 350ºF. Check with a toothpick, return pan to the oven for a few minutes, if needed. Let cool at least 15 minutes before serving. Enjoy! Blueberry Lemon & Buttermilk Note: Organic is always the healthiest choice. HOOK 55

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