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Preheat oven to 350°F. Grease and flour a 9-inch square baking pan. Combine flour, baking powder and salt in a small bowl; set aside.
Beat butter and granulated sugar in a large bowl with an electric mixer on high speed for about 4 minutes or until very light and fluffy. Add egg whites (or egg product) and beat for 2 minutes more. Beat in lemon zest. Reduce speed to low. Add flour mixture alternately with milk, one-third at a time, stopping mixer occasionally to scrape bowl with rubber spatula. Do not overbeat.
Spread half of the batter into the prepared pan and sprinkle with half of the blueberries. Spoon remaining batter on top, spreading evenly. Combine brown sugar and cinnamon in a small bowl. Sprinkle brown sugar mixture on top of batter. Swirl through batter several times with a knife; top with remaining blueberries.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out with moist crumbs clinging to it. Cool in pan on wire rack for 15 minutes. Cut into 12 equal pieces. Serve warm.