Buttermilk Blueberry Breakfast Cake

By á-1009

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temp.
• 2 tsp. finely grated lemon rind
• 7/8 cup (1 cup minus 2 tbsp.), plus 1 tbsp. sugar, divided
• 1 egg, room temp.
• 1 tsp. vanilla extract
• 2-3 cups fresh blueberries
• 2 cups AP flour, divided
• 2 tsp. baking powder
• 1 tsp. coarse salt
• 1/2 cup buttermilk

Preparation

Step 1

Preheat oven to 350. Grease 9" square baking pan with butter or non-stick spray. Combine butter, lemon rind and 7/8 cup sugar in mixing bowl. Beat with electric mixer at med-high speed until light and fluffy. Add egg and vanilla, beat until combined. Toss blueberries with 1/4 cup flour. In a separate bowl whisk remaining 1 3/4 cup flour, baking powder and salt.
Add flour mix to egg mix a little at a time, alternating with the buttermilk. Fold in blueberries. Spread batter in prepared pan, sprinkle batter with remaining 1 tbsp. sugar. Bake 35-45 min. until toothpick inserted in the center comes out clean. Let cool at least 15 min. before serving.