Blueberry Rose Cake

This is from Julie Hasson's 125 Best Cupcake Recipes. The original recipe is for cupcakes, but I felt like making a cake, instead, as it seemed easier. It bakes at the same temperature, but just takes a little longer. The recipe advises using fresh blueberries, not frozen, so I splurged and got some organic, local blueberries. The "rose" flavor was from rosewater.

I happened to make this a couple of days before family arrived for a visit. I was so happy to be able to share this with them, and they all said they enjoyed it. 

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