¾ cup + 2 tablespoons + 1 tablespoon sugar for sprinkling
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk OR Place 1 tablespoon of vinegar or lemon juice in a measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
Directions:
Preheat the oven to 350° F.
Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
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 with butter.
Spread batter into pan.
Sprinkle batter with remaining tablespoon of sugar.
Ingredients: