Blueberry Cake

By gpawilson

Ingredients

• 1/2 C (1 stick) unsalted butter
• 2 tsp finely grated lemon rind
• 7/8 C plus 1 TBS sugar, divided
• 1 egg, room temperature
• 1 tsp vanilla extract
• 2 C fresh blueberries
• 2 C all-purpose flour, divided
• 2 tsp baking powder
• 1 tsp coarse salt
• 1/2 C buttermilk (optional: can substitute 1/2 C milk with 1 tsp vinegar mixed in for buttermilk).

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9-inch square baking pan with butter or coat with nonstick cooking spray.
Combine butter, lemon rind and 7/8 cup sugar (1 C less 2 TBS) in a mixing bowl. Beat with an electric mixer at medium-high speed until light and fluffy. Add egg and vanilla; beat until combined.
Toss blueberries with 14 C flour. In a separate bowl, whisk together remaining 1 3/4 C flour, baking powder and salt.
Add flour mixture to egg mixture a little at at time, alternating with buttermilk. Fold in blueberries.
Spread batter in prepared pan. Sprinkle batter with remaining 1 TBS sugar.
Bake 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before serving.

Optional: Drizzle/ice with powder sugar icing (powder sugar and canned milk with 1 tsp vanilla to make icing to desired thickness).