This dish is often served as dessert after traditional Maine lobster bakes. But it makes for a fantastic breakfast as well.
1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1 large egg
1 large egg white
1/3 cup 2% reduced-fat milk
5 ounces all-purpose flour (about 1 1/4 cups)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 ounce all-purpose flour (about 1/4 cup)
How to Make It
Preheat oven to 350°.
Coat a 9-inch square metal baking pan with cooking spray. Combine 2 tablespoons sugar and cinnamon in a small bowl.
Combine butter and next 6 ingredients (through egg white) in a medium bowl, stirring with a whisk until blended. Gradually add 1 cup sugar, stirring with a whisk until blended. Stir in milk.
Weigh or lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, baking powder, and salt in a large bowl, stirring with a whisk.
Add milk mixture to flour mixture, stirring just until moist. Toss blueberries in 1/4 cup flour; fold into milk-flour mixture. Spoon batter into prepared pan. Sprinkle cinnamon-sugar mixture over top of batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.