Blueberry Buttermilk Breakfast Cake Recipe

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½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries

½ cup buttermilk

Preheat the oven to 350ºF.
Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray.
Spread batter into pan.
Sprinkle batter with remaining tablespoon of sugar.
Bake for 35 minutes.
Check with a toothpick for doneness.
If necessary, return pan to oven for a couple of more minutes.
Let cool at least 10 minutes before serving.

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