Blueberry Buttermilk Breakfast Cake Recipe

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup + 1 T. sugar

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

Preheat the oven to 350ºF.

Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined.

Meanwhile, 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 (or something similar) with butter or coat with non-stick spray.

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.

Let cool at least 10 minutes before serving.