Lemon Blueberry Breakfast Cake

Name: Lemon Blueberry Breakfast Cake
Cuisine: Caribbean, Latin American, Asian, American, Thai
Ingredients: 2 1/2 cups (625 mL) Five Roses All Purpose Flour; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 2 tsp (10 mL) ground ginger; 1 cup (250 mL) butter softened; 1 1/4 cups (310 mL) brown sugar lightly packed; 1/2 cup (125 mL) Break-Free Liquid Eggs* well shaken; 1 tsp (5 mL) vanilla extract; 1/2 cup (125 mL) Realemon Lemon Juice**; 1/4 cup (60 mL) Milk; 1 1/2 cups (375 mL) frozen blueberries thawed and drained or fresh blueberries; 1/4 cup (60 mL) icing sugar (optional)