April 3 - 9, 2011 Meal Plan and Recipes: Print Meal Plans: Community: RecipeTips.com

A grilled pork tenderloin smothered in this delectable cherry sauce is a dish that's hard to resist. The versatile sauce can be used for poultry dishes as well, especially grilled chicken or roasted duck.

Grilled Pork Loin with Cherry Sauce Recipe

PREP: 30 minutes

COOK: 40 minutes

READY IN: 70 minutes

Container: small bowl, medium sauce pan

Serving Description: 3 slices

Servings:

Ingredients

3 tablespoons balsamic vinegar
3 tablespoons sugar
1 cup red wine
1/4 cup minced shallots, or onions
1 stick cinnamon
2/3 cup chicken broth (stock)
1 cup dried cherries
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons lemon juice
1 tablespoon unsalted butter
1 pork tenderloin
salt and pepper to taste

Directions

Bring vinegar and sugar to a boil in saucepan over medium heat. Boil 5 minutes or until mixture has a glaze consistency; stir often.
Stir in wine, shallots, and cinnamon stick. Boil 15-20 minutes or until mixture is reduced to about 1/4 cup, stirring often.
Add the chicken broth and cherries; cook for about 5 minutes.
Remove the cinnamon stick, stir in the lemon juice, butter, and pepper. Remove from the heat.
In a small bowl dissolve cornstarch in water. Stir into the cherry sauce a little at a time.
Sprinkle salt and pepper over the pork. Grill over medium heat for approximately 8 minutes on each side, turning once.
Remove to a platter and allow to rest for 10 minutes covered with foil.
Slice the roast, spoon the cherry sauce over the meat, and serve.
You may serve the extra sauce on the side if desired.

Ranch Bacon Mashed Red Potatoes Recipe

Submitted by RecipeTips.com

Savory mashed potato dish.

PREP: 20 minutes

COOK: 30 minutes

READY IN: 50 minutes

Serving Description: 1 cup

Servings:

Ingredients

2 pounds red potatoes - unpeeled
1/2 cup ranch dressing
4 tablespoons butter
4 slices bacon - fried crisp and chopped
1/2 cup parmesan cheese
1/2 cup seasoned bread crumbs

Directions

Clean red potatoes, leaving skins on.
Boil in water until tender (apporixmatley 30 minutes).
Drain potatoes and put back in pot.
Add 4 tablespoons of butter, 1/2 cup mixed ranch dressing and bacon.
Mash altogether or whip to the consisteny you desire.
Put in a baking dish and top with cheese and bread crumbs.
Put under a low broiler for 5-10 minutes, just until lightly browned.
Serve hot.

Grilled Lemon Carrots Recipe

Submitted by RecipeTips.com

In this recipe, lemon lends its refreshing taste to the flavor of sweet carrots, which are made even more flavorful by grilling. Try this simple but tasty side dish as an accompaniment for grilled chicken or pork chops.

PREP: 15 minutes

COOK: 15 minutes

READY IN: 25 minutes

Container: 12x12 piece of foil, grill

Serving Description: 1 cup

Servings:

Ingredients

1 1/2 pounds carrots - cut into 1/2 inch slices
1/3 cup lemon juice
3 tablespoons unsalted butter - melted
2 tablespoons sugar
1 tablespoon fresh lemon thyme - chopped
salt and pepper to taste
lemon zest for garnish

Directions

Spray foil with a nonstick cooking spray.
Place the cut carrots on the foil.
Sprinkle with olive oil.
Mix the lemon juice, butter, sugar, and thyme. Pour over the carrots; then fold the foil to make a packet.
Place on the grill over medium heat.
Cook for 10-15 minutes, just until the carrots are crisp tender.
Open the packet and stir occasionally and check for doneness.
Garnish with lemon zest if desired. Serve immediately.

Maple Frosted Poppyseed Cake Recipe

Submitted by RecipeTips.com

This is a great dessert for coffee and tea parties as well as everyday meals.

PREP: 15 minutes

COOK: 45 minutes

Serving Size: 1 piece

Servings:

Ingredients

1 package white cake mix
2 ounces poppy seeds
water
4 egg whites
1/2 cup vegetable oil
1 package instant vanilla pudding
FROSTING:
1 cup milk
5 tablespoons flour
1/2 cup butter
1/2 cup crisco
1 cup brown sugar
2 tablespoons maple flavoring extract

Directions

Soak poppy seeds in amount of water listed on cake mix for at least 2 hours.
Mix together cake mix, poppy seeds with water, egg whites, oil, and pudding mix and beat for 2 minutes.
Bake for 40 minutes at 350°.
For frosting: cook milk and flour until smooth.
Beat together butter, crisco, brown sugar, and maple extract for 5 minutes. Add the milk and flour mixture and beat 5 minutes more.
Frost cooled cake and enjoy.

Easy Chicken Noodle Casserole Recipe

Submitted by RecipeTips.com

Chicken and noodles mixed with a savory mushroom sauce makes a delicious, easy-to-make casserole that everyone will love.

PREP: 30 minutes

READY IN: 1.25 hours

Container: a deep 2- or 3-quart casserole dish

Serving Size: 2 cups

Servings:

Ingredients

8 ounces egg noodles
12 ounces canned chicken, drained
1 1/2 cups sour cream (light sour cream works fine, but do not use fat free)
1/2 cup milk
4 ounces canned mushrooms, drained
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup bread crumbs
1/4 cup parmesan cheese
2 tablespoons butter or margarine, softened
Optional: paprika

Directions

In a large saucepan, cook the noodles according to the package directions. Drain the water from the noodles after cooking.
Preheat the oven to 350ÂºF.
Coat the casserole dish with butter or nonstick cooking spray.
In a large bowl, add the cooked noodles, canned chicken (drained), and the mushrooms. Stir to combine.
Blend in the sour cream, milk, and seasonings.
Pour the mixture into the prepared casserole dish.
In a small bowl, combine the parmesan cheese, bread crumbs, and butter. Sprinkle this mixture on the top of the casserole.
Dust the top of casserole with paprika if desired.
Bake 35 to 40 minutes, until golden brown and bubbly.

Pea and Cheese Salad Recipe

Submitted by RecipeTips.com

An easy make-ahead salad recipe that pairs nicely along with ham recipes or turkey recipes. You will find many other salad recipes that are great to serve with ham, turkey, and other entrées.

PREP: 15 minutes

READY IN: 15 minutes

Container: salad bowl

Servings:

Ingredients

15 ounces canned peas, drained*
1 cup cheddar or colby cheese, shredded
1 cup celery, coarsely chopped
1/4 cup onion, minced (adjust to taste)
DRESSING:
1/2 cup salad dressing or mayonnaise
2 teaspoons sugar
2 teaspoons milk
salt and pepper to taste
1/2 cup bacon bits (optional)

Directions

Place peas, shredded cheese, celery and onions in a bowl.
In a separate bowl, combine dressing ingredients. Pour dressing over pea and cheese mixture and blend well. If desired, fold in bacon bits.
Cover and refrigerate before serving. Doubles easily.

*Note:Frozen peas can be used; place the peas in a strainer in the sink. Pour boiling water over the peas to thaw; and then allow peas to cool before preparing the salad.

Grilled Cuban Sandwich Recipe

Submitted by RecipeTips.com

Wonderful combination of flavors that is easy to make and a great way to use turkey and ham leftovers.

PREP: 10 minutes

READY IN: 20 minutes

Container: small bowl, large skillet or a pannini press

Serving Description: 1 sandwich

Servings:

Ingredients

MUSTARD:
2 tablespoons olive oil
2 tablespoons yellow mustard
1/2 teaspoon ground cumin
1/2 teaspoon paprika, regular or smoked
SANDWICH:
4 hoagie rolls or 8 slices of your favorite bread
6 ounces sliced turkey
6 ounces sliced ham
leftover cranberry jelly - optional
8 slices swiss, provolone or cheddar cheese
thin dill pickle
1/2 cup soft butter

Directions

In a small bowl, stir together olive oil, mustard, cumin, paprika and a pinch of salt.
Split rolls or cut desired bread into slices (8).
Butter the outsides of the bread and lay out of a piece of tin foil or waxed paper.
Spread the inside of each roll or bread with mustard mixture.
Layer meats and cheese on bottom halves of rolls or bread.
Spread a layer of leftover cranberry jelly on top of the meat if desired.
Add a cheese layer and top with pickles.
Cover with the top halves of the rolls or bread.
Place on a hot skillet or pannini press.
If using a skillet, cover the sandwich with foil and set a heavy pan or pot on top to press down the sandwich. (Even a brick wrapped in foil makes a great press.)
Grill, pressing constantly and turning once, until the sandwiches are browned and crisp on both sides. (5-6 minutes per side)
Cut in half and serve warm.

Pasta Cucumber Salad Recipe

Submitted by RecipeTips.com

"Cool as a cucumber" is what you'll be thinking once you try this refreshing, crunchy summertime salad recipe that features cabbage, carrots, onions, green peppers, and of course, cucumbers, tossed in a light mayo dressing and combined with freshly cooked pasta.

PREP: 20 minutes

COOK: 15 minutes

READY IN: 35 minutes

Container: saucepan, serving bowl, small mixing bowl

Servings:

Ingredients

package ring shaped pasta
3 1/2 cups cole slaw mix - shredded cabbage and carrots, packaged in the produce aisle
1 yellow onion - small sized and finely diced
1 cucumber - seeded and diced, can use more if you desire
1 green pepper - diced
1 cup mayonnaise
1/2 cup sugar
1/3 cup white vinegar
salt and pepper - to taste

Directions

Cook pasta according to package directions in a medium sized saucepan.
Drain and cool the pasta.
In a small mixing bowl, whisk together the mayonnaise, sugar and vinegar until smooth.
Place the pasta, cabbage, onions, peppers and cucumber in a serving bowl.
Pour the dressing over it and stir to combine.
Salt and pepper to taste.
Cover and refrigerate for at least two hours for the flavors to blend.

Chocolate Caramel Bars Recipe

Submitted by RecipeTips.com

Quick and easy bars loaded with chocolate and caramel. The combination of chocolate and caramel make these bars scrumptious. If you have kids around, the bars won't last long! Find more chocolate recipes that the kids and everyone else will love.

PREP: 45 minutes

COOK: 25 minutes

READY IN: 1.25 hours

Container: 9

Serving Description: 1 bar

Servings:

Ingredients

14-ounce bag of caramels
1/3 cup evaporated milk (do not use sweetened condensed)
1 cup chopped nuts (walnuts or pecans)
18 1/4 ounce box of German chocolate cake mix
1/3 cup evaporated milk (do not use sweetened condensed milk)
3/4 cup butter, melted
1 cup chocolate chips

Directions

Preheat oven to 350 degrees F. Grease a 9" x 13" pan.
Melt caramels and 1/3 cup of evaporated milk over low heat in a heavy sauce pan. Set aside.
In a large bowl, combine cake mix, 1/3 cup evaporated milk, melted butter, and nuts. Stir by hand until just combined. Press half of the dough mixture on the bottom of the prepared baking dish.
Bake for 6 minutes at 350 degrees F. Remove from the oven and immediately sprinkle chocolate chips over baked crust.
Pour the melted caramel mixture over the top of the chocolate chips.
Crumble the remaining dough evenly over the top of caramel.
Bake for an additional 18 minutes.
Cool completely and refrigerate the bars before cutting into squares.

Slow Cooker Cheesy Ham and Potatoes Recipe

Submitted by RecipeTips.com

This recipe offers a nice way to use leftover ham for a hearty meal.

Slow Cooker Cheesy Ham and Potatoes Recipe

PREP: 20 minutes

COOK: 3 hours

READY IN: 4 hours

Container: slow cooker, large skillet, saucepan

Servings:

Ingredients

4 cups cooked ham - cubed
4 tablespoons butter or margarine
1/2 cup onion - chopped
1 tablespoon Worcestershire sauce
2 (10 3/4 oz.) cans of cream of mushroom soup
1 cup milk
2 cups processed cheese - cubed
9 medium potatoes - peeled, cooked and mashed
1 pint sour cream
4 strips bacon - browned and crumbled

Directions

Combine ham, butter, onions and Worcestershire sauce in a skillet.
Cook over medium heat until the onions are tender.
Place in a large slow cooker.
In a saucepan, heat soup, milk and cheese on medium heat until the cheese has melted.
Pour over the ham mixture in the slow cooker.
Combine the potatoes and sour cream.
Spread the potatoes over the mixture in the slow cooker.
Sprinkle bacon over the top.
Cover, cook on low 3-4 hours or until the cheese mixture bubbles to the top.

Pistachio Salad Recipe

Submitted by RecipeTips.com

A sweet salad that is quick and easy to make. This recipe is a great salad that can be made ahead of time or at the last minute when unexpected guest arrive.

PREP: 15 minutes

COOK: 0 minutes

READY IN: 15 minutes

Servings:

Ingredients

1 can crushed pineapple (large can)
1 3 oz. package of instant pistachio pudding
1 8 oz. container of whipped topping
2 cups minature marshmallows

Directions

Empty the can of pineapple into a medium size bowl. Do not drain.
Sprinkle the package of pudding mix over the pineapple and stir to mix thoroughly. Allow this mixture to sit for about 5 minutes so it thickens a little.
Fold in the whipped topping and marshmallows. Fold in until the pudding and pineapple mixture is evenly mixed with the whipped topping. Do not over stir.
Place in the refrigerator until ready to serve. This salad keeps well in the refrigerator for 2 or 3 days.

Cheesy Biscuits Recipe

Submitted by RecipeTips.com

These flavorful biscuits are quick and easy to make and add a special touch to any meal.

PREP: 15 minutes

COOK: 10 minutes

READY IN: 25 minutes

Container: ungreased baking sheet

Serving Size: 1 each

Servings:

Ingredients

1 1/4 cups all-purpose baking mix
1/2 cup skim milk
1/4 cup sharp cheddar cheese, grated
1/2 teaspoon garlic powder

Directions

Preheat oven to 450 degrees F.
In a small bowl, thoroughly blend the baking mix, milk, cheese, and garlic.
Using a tablespoon, drop the batter onto the ungreased baking sheet.
Bake 9 to 10 minutes or until the biscuits are golden brown. This recipe easily doubles.

Light Chicken Quesadillas with Bean and Corn Salad Recipe

Submitted by RecipeTips.com

A lighter version of the traditional quesadillas, made to please anyone wanting a moderate amount of food.

Light Chicken Quesadillas with Bean and Corn Salad Recipe

PREP: 10 minutes

COOK: 10 minutes

READY IN: 20 minutes

Container: large, heavy skillet

Servings:

Ingredients

Bean and Corn Salad:
1 cup fresh corn kernels (approximately 2 large ears)
1 sweet, red bell pepper, seeded and diced
1 large, ripe tomato, seeded and chopped
3 tablespoons fresh cilantro (or to taste)
1 1/2 tablespoons balsamic vinegar (or to taste)
1/2 teaspoon kosher salt (or to taste)
15 ounces black beans, drained
Quesadillas:
2 cups chicken, cooked and cubed
1 cup fresh romaine or fresh spinach, shredded
3/4 cup bottled salsa
8 flour tortillas, 8
1/2 cup to 3/4 cup reduced fat cheddar cheese, shredded
1 fresh lime, quartered as garnish for salad mixture

Directions

Combine all of the bean and corn salad ingredients together in a bowl and set aside while preparing quesadillas (may be done 1 to 2 hours prior to serving, if refrigerated).
Combine cooked, cubed chicken with bottled salsa, shredded greens, and cheese.
Divide chicken mixture evenly on 4 flour tortillas and cover with 4 remaining tortillas.
Coat large skillet with non-stick vegetable spray. Cook each quesadilla over medium heat, one at a time, for approximately 4 minutes on each side.
Remove quesadillas and cut each into 4 pieces.
Serve with bean and corn salad and bottled salsa.

Apple Enchilada Recipe

Submitted by RecipeTips.com

Among dessert recipes, this one takes its place as one of the most inventive. With a few simple ingredients, you can quickly prepare these tasty fruit-filled enchiladas that pair so well with a scoop of vanilla ice cream.

PREP: 15 minutes

COOK: 20 minutes

READY IN: 35 minutes

Container: 8x8 baking dish - coated with nonstick cooking spray

Servings:

Ingredients

tortillas (8-inch)
21 ounces apple pie filling, 1 can
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup water
2 teaspoons cinnamon

Directions

Preheat oven to 350° F.
Warm tortillas in the microwave for approximately 20 seconds. This makes them easier to fold without cracking. Spoon fruit evenly onto the center of the tortillas. Sprinkle with cinnamon. Roll tortillas part way, tuck in ends, and finish rolling. Place, seam side down, in baking dish.
Bring butter, sugars, and water to a boil. Reduce heat to a simmer and stir constantly for 3 minutes. Pour sauce over the tortillas and sprinkle with extra cinnamon.
Bake for 20 minutes.

Note:

Broiled Whitefish Recipe

Submitted by RecipeTips.com

The thin fillets of the whitefish will cook quickly and provide a nice mild flavor.

PREP: 15 minutes

COOK: 5 minutes

READY IN: 20 minutes

Container: Broiling pan

Servings:

Ingredients

1 1/2 pounds whitefish
olive oil
1 fresh lemon or lime
seafood seasoning
paprika

Directions

Apply a light coat of olive oil to the broiling pan and then place the fillets it.
Drizzle with lemon or lime juice. Sprinkle with seafood seasoning and lightly with paprika, if desired.
Place the pan under the preheated broiler and cook for 5 to 7 minutes. Do not turn while cooking but watch them carefully. The thin fillets will cook quickly.
Remove from under the broiler when the fillets are opaque and flaky.
Serve while hot with your favorite vegetable.

Broccoli with Creamy Herb Sauce Recipe

Submitted by RecipeTips.com

The sauce that accompanies this dish is very light and tangy.

PREP: 10 minutes

COOK: 10 minutes

READY IN: 20 minutes

Container: mixing bowl, serving dish, large mixing bowl, large saucepan

Servings:

Ingredients

3 tablespoons goat cheese
3 tablespoons half-n-half
2 tablespoons parsley - minced
1/4 teaspoon red pepper flakes
1 tablespoon lemon juice
salt and pepper to taste
2 pounds broccoli - fresh, cut into bite sized pieces

Directions

Use a whisk or fork to mix together the goat cheese, cream, parsley, red pepper flakes and lemon juice in a medium mixing bowl.
Bring one cup of water to a boil in a large sacuepan.
Boil the broccoli in the water until crisp tender and then drain.
Place drained broccoli in a large mixing bowl.
Toss the cheese mixture over the top and gently mix to combine and coat the broccoli.
Season with salt and pepper.
Garnish with grated lemon peel if desired and serve warm.
*Note: The sauce is not very creamy but adds a great deal of flavor.

Rice Pilaf Recipe

Submitted by RecipeTips.com

Easy to prepare, this recipe is a great way to enhance the flavor of white rice for a delicious side dish or main meal.

PREP: 35 minutes

COOK: 20 minutes

READY IN: 1 hour

Container: a large saucepan or covered skillet

Serving Size: 1 cup

Servings:

Ingredients

3 tablespoons olive oil
1/4 cup white or yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups uncooked long-grain white rice
2 1/2 cups vegetable stock (canned)
salt and pepper to taste

Directions

Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

Greek Beef Kebabs with Yogurt-Mint Sauce Recipe

Submitted by RecipeTips.com

Complemented by a cool mint-yogurt sauce, these spicy grilled beef tenderloin kebabs make a tasty appetizer or entree. Use a cheaper beef cut if you wish, such as the top round, but make sure to marinate it longer.

Greek Beef Kebabs with Yogurt-Mint Sauce Recipe

COOK: 10 minutes

Servings:

Ingredients

SAUCE:
1 cup plain yogurt
1/2 cup mint leaves, chopped
1 clove small garlic, minced
1 tablespoon fresh lemon juice
salt and pepper
KEBABS:
1 1/2 pounds beef tenderloin, trimmed and cut into 1-inch cubes
6 tablespoons Greek seasoning mix
1 cup water--adjust amount in order to coat beef
1 large vidalia onion
salt and pepper to taste

Directions

SAUCE:

Whisk together yogurt, mint, garlic, and lemon juice. Season with salt and pepper. Cover and refrigerate for at least one hour before serving.

KEBABS:

In a large bowl, stir together the beef and Greek seasoning and water. Cover and refrigerate for at least one hour and up to four hours.
Soak 12 bamboo skewers in water for at least 20 minutes.
Peel and cut onion into quarters and then in thirds. Keep three layers together for the skewers.
Drain skewers and thread onto them the beef and onion, alternating each until skewer is full. Season with salt and pepper.
Preheat grill and spray generously with nonstick cooking spray.
Grill the kebabs for 2-3 minutes per side.
Transfer to a warm platter and serve with pita bread and yogurt mint sauce.

Grilled Rosemary Potatoes Recipe

Submitted by RecipeTips.com

Red potatoes are exceptionally good when cooked on the grill, but when the potatoes are enhanced with a coating of olive oil, salt and pepper, and a generous amount of fresh rosemary, the grilled red potatoes are even better.

PREP: 10 minutes

COOK: 20 minutes

READY IN: 30 minutes

Container: mixing bowl, grill, vegetable grill rack

Servings:

Ingredients

2 pounds red potatoes - washed and quartered
3 sprigs fresh rosemary - stemmed and chopped
1/3 cup olive oil
salt and pepper to taste

Directions

Place all of the ingredients, except the potatoes, in a mixing bowl. Stir to combine.
Add the potatoes and stir until all of the potatoes are covered with the oil mixture.
Heat the grill to medium.
Place the potatoes in a vegetable grill rack or you can place a piece of tin foil directly on the grill and grill the potatoes on top of that. If using tin foil, be sure to spray it with a nonstick cooking spray before placing it on the grill.
Grill for 20 minutes, stirring occasionally.

Carrot Surprise Salad Recipe

Submitted by RecipeTips.com

The "surprise" comes from the unusual taste of preserved lemon. You can substitute fresh lemon juice and salt for the preserved lemon and the result will be tasty, but not surprising.

Container: Quart size bowl

Ingredients

4 medium carrots
2 crisp apples
1/2 cup plain yogurt
2 teaspoons honey
2 teaspoons minced preserved lemon
2 tablespoons chopped parsley (optional)

Directions

Peel and cut into julienne strips or grate 4 medium carrots.
Wash well, core and finely dice 2 crisp apples. Leave the skin on for fiber and color.
In a small bowl, mix together 1/2 cup plain yogurt, 2 teaspoons honey and 2 teaspoons very finely chopped preserved lemon. Don't rinse the lemon, since it is the source of the salt for the salad. Pour this over the carrots and apples, and mix thoroughly.
Garnish, if you wish, with chopped parsley.

Lemon Blueberry Cake Recipe

Submitted by RecipeTips.com

Wonderful dessert to make when blueberries are abundant.

PREP: 15 minutes

COOK: 40 minutes

READY IN: 55 minutes

Container: 9

Serving Description: 1/10 of a slice of cake

Servings:

Ingredients

1 1/3 cups all purpouse flour
1/4 cup ground yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, unsalted
1 cup granulated sugar
1/2 lemon, zested
2 large eggs
1 tablespoon fresh lemon juice
1/2 cup buttermilk
TOPPING:
1 cup fresh blueberries, more to garnish with
1 tablespoon sugar
1 tablespoon flour
shortening to grease cake pan

Directions

Preheat oven to 350Â°F.
Grease and flour round cake pan.
In medium bowl whisk flour, cornmeal, baking powder, soda and salt until blended.
In mixer blend butter, sugar and lemon zest on medium high until well blended and fluffy. Add eggs, one at a time beating on medium speed until blended and add the lemon juice with second egg. Take bowl off mixer, with rubber spatula fold in half of the dry ingredients then the buttermilk, then remaining dry ingredients. Scrape batter into prepared pan, spread evenly.
Bake for 15 minutes.
Meanwhile, combine blueberries, sugar and flour in small bowl. Using a fork, mix ingredients to evenly coat berries.
After baking the batter for 15 minutes, remove from oven and scatter blueberries over the top of cake.
Place cake back in oven and continue baking until toothpick inserted in center comes out clean; approximately 25 minutes.
Let cake cool on wire rack for 15 minutes. Run knife around the edge of the pan. Place plate (larger then the cake pan) on top of the cake, invert cake. Lift cake pan off cake, lay serving platter on the bottom of the cake and invert onto the platter so that the blueberries are on top.
Serve warm or at room temperature.