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Buttermilk-Blueberry Breakfast Cake

Ingredients:

• ½ cup unsalted butter, room temperature
• 2 tsp. or zest from 1 large lemon
• 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:

1. Preheat the oven to 350° F.
2. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
3. Add the egg and vanilla and beat until combined.
4. Toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
6. Grease a 9-inch square baking pan with butter.
7. Spread batter into pan.
8. Sprinkle batter with remaining tablespoon of sugar.
9. Bake for 35 to 45 minutes.
10. Let cool at least 15 minutes before serving.