Blueberry Lemon Cake with Mint

This unpretentious little blueberry cake has a subtle lemon mint punch!

Topping:

1/4 cup flour 

2 tbsps sugar

2 tbsps cold butter

Cake:

1/3 cup butter, melted

1 cup flour

2 tsps baking powder

1/3 cup sugar

2 tbsps finely chopped mint

zest of 1 lemon

3 tbsps fresh lemon juice

1 egg

1/3 cup milk

1 tsp vinegar

1 tsp vanilla

1/2 cup blueberries

9" cast iron pan or cake pan

First add vinegar to the milk and set aside.

Then make the topping... mix the flour and sugar together and cut the cold butter in. Rub together a bit with your fingers until crumbly and set aside.

For the cake, stir the flour, baking powder, sugar, mint and lemon zest together. Then add the lemon juice, egg, milk with vinegar, and melted butter. Mix until just combined and pour into a greased pan. Add 1/2 the blueberries on top.

Sprinkle the topping over the berries.

Bake at 350°F for 15 minutes then scatter the rest of the berries on top and bake an additional 20-25 minutes or until cake tester comes out clean.

Cool about 20-30 minutes before cutting.