Blueberry Breakfast Cake

Cold mornings call for a warm breakfast.  Add a small slice of this as a side to scrambled eggs or crumble into oatmeal - treat yourself while staying healthy.  The Blueberries can be fresh or frozen.  If frozen, thaw first.

1/2 Cup Butter, softened
3/4 Cup Sugar
1 Egg, room temp
1 Tsp Vanilla
1 1/2 Cup All Purpose Flour
1/2 Cup Wheat Flour
2 Tsp Baking Powder
1 Tsp Salt
2 Cups Blueberries
1/2 Cup Buttermilk


Heat oven to 350 degrees.  Grease a 9 inch baking pan, set aside.

Cream together butter and sugar until fluffy.  Add egg and vanilla, bet until combined.  In a small bowl, combine flour, baking powder and salt.  Add to batter a little at time, alternating with buttermilk (if Using buttermilk powder, put powder in with dry ingredients and alternate dry ingredients with the water for the buttermilk).  Fold in blueberries.

Pour into pan, bake for 35 to 45 minutes until toothpick comes out clean.  Cool for at least 10 minutes before serving.