Buttermilk Blueberry Breakfast Cake

By LDenvir

Ingredients

• Ingredients
• 1/2 cup unsalted butter, room temperature
• 2 tsp lemon zest or more - zest from 1 large lemon
• 7/8 cup sugar(3/4 cup plus 2 Tablespoons - 1 Tablespoon is for sprinkling on top)
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups flour (set aside 1/4 cup of this to toss with blueberries)
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk
• .

Preparation

Step 1

Preheat oven to 350 degrees.
Cream butter with lemon zest and ⅞ cup minus 1 Tablespoon of sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ 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 blueberries.
Grease a 9-inch square baking pan with butter. 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.
(Note: Baking for as long as 10 minutes more might be necessary.)
Let cool at least 15 minutes before serving