Blueberry Cake

Prep time: 5 minutes | Cook time: 10 minutes | Serves 8

1½ cups Bisquick

¼ cup granulated sugar

2 large eggs, beaten

¾ cup whole milk

1 teaspoon vanilla extract

½ teaspoon lemon zest

Cooking spray

2 cups blueberries

1. Stir together the Bisquick and sugar in a medium bowl. Stir together the eggs, milk, vanilla and lemon zest. Add the wet ingredients to the dry ingredients and stir until well combined.
2. Spritz the baking pan with cooking spray and line with parchment paper, pressing it into place. Spray the parchment paper with cooking spray. Pour the batter into the pan and spread it out evenly. Sprinkle the blueberries evenly over the top.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 375ºF (190ºC) and set time to 10 minutes.
4. When cooking is complete, the cake should be pulling away from the edges of the pan and the top should be just starting to turn golden brown.
5. Let the cake rest for a minute before cutting into 16 squares. Serve immediately.