Lemon Blueberry Crazy Cake

 Instructions:

 Preheat oven to 350°F. Spray an 8″ square baking pan with non-stick cooking spray. 
 In a large bowl, combine the sugar and lemon zest. Mix well, ensuring the zest is evenly distributed with the sugar. Then add the remaining dry ingredients (flour, baking soda, and salt), and mix well. 
 Make 3 depressions in the dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the oil in the third larger depression. 
 Pour water over the top. Mix well until smooth. 
 Add blueberries, gently folding them into the batter. Pour the batter into the prepared baking dish. 
 Bake on the middle rack of the oven for 35–40 minutes. Check with a toothpick to ensure it comes out clean. Remove from the oven. 
 Serve warm, fresh out of the oven, or allow to cool. This cake is wonderful served plain, topped with a simple lemon glaze, your favorite lemon or vanilla frosting, or dusted with powdered sugar. 
 Store in the refrigerator, tightly covered, for up to 4 days. 
Notes :
 Ensure your baking soda and vinegar are not expired; they are crucial for the cake’s rise. 
 You can use fresh or frozen blueberries that have been thawed.