1/4 c. butter
3/4 c. sugar
2 eggs
1 egg yolk
1 c. flour
3 oz. semi-sweet chocolate
1/2 tsp. grated lemon peel
1 c. blueberries
Garnish with Cool Whip

Cream butter and sugar. Beat eggs and egg yolk; mix well. Add flour and lemon peel; mix well. Pour batter in greased and floured 8-inch square pan. Sprinkle the blueberries over top.

Bake at 325 degrees for 45 minutes. Let cool 10 minutes. Remove from pan; keep blueberries on top. Melt chocolate. Invert cake; spread with chocolate until it gets hard. Serve with Cool Whip.