Preheat oven to 180 degrees C. Grease a 33×23cm baking tin.
In a small bowl, toss 3/4 of the blueberries in the brown sugar and cinnamon.
Using electric beaters at high speed, cream butter and sugar in a large bowl until light and fluffy; about 4 minutes. Add egg and egg white then beat for 2 minutes before adding lemon rind. Reduce speed to low. In 3 batches add flour alternately with the milk. Stop beating occasionally to scrape down the side of the bowl. Do not overbeat.
Spread half the batter into the tin then sprinkle with blueberry mixture. Spoon remaining batter on top and spread evenly. Swirl a knife through the batter several times, then top mixture with remaining blueberries.
Bake for 40–45 minutes or until a skewer inserted in the centre comes out with moist crumbs on it. Cool in the pan on a wire rack for 15 minutes. Cut into 16 pieces and serve warm or at room temperature.
Mmmm...this hit the spot for me & my 3 sons...I had to substitute the egg & egg white with Bob's Red Mill Egg Replacer so my husband can eat it and it turned out great. I was looking for something breakfasty to make with blueberries and self-rising flour. Perfect! - 24 Mar 2009