Blueberry Breakfast Kuchen

• 2 c blueberries (or a combination of blueberries and raspberries)
• 1 1/4 c flour
• 2 1/2 tsp baking powder
• 3/4 tsp Diamond kosher salt
• 1 large egg
• 1 c sugar, divided
• 1/4 c milk
• 1/4 c butter, melted
• 1/2 tsp vanilla
• 1/4 tsp almond extract
• 1 tsp grated lemon peel
• whipped cream for serving (optional)

Heat the oven to 350 degrees.  Grease a 9″ round cake pan with butter.

ln a small bowl whisk together the flour, salt, and baking powder, blending well.

In a medium bowl, beat the egg until fluffy, then add 3/4 c of the sugar, the butter, and milk; beat again.  Add the vanilla and almond and lemon peel and beat in.

Mix the flour mixture into the egg mixture and stir until thoroughly mixed. Pour that batter into the greased cake pan and smooth the top.

Add the remaining 1/4 c sugar to the blueberries. Mix well, then spread the sugared berries over the top of the batter.  Bake at 350 degrees for about 50-60 minutes, or until the edges are golden brown.  Serve with whipped cream, if desired.