Blueberry Breakfast Cake

Ingredients:

½ cup unsalted butter, at room temperature

zest from 1 large lemon

1 cup sugar (set aside 1 tablespoon for sprinkling)

1 large egg

1 tsp. vanilla

2 cups of all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt

2 cups of fresh blueberries

½ cup buttermilk

Direction:

Preheat the oven to 350ºF.

Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of 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 half of the flour mixture to the batter and stir with spatula to incorporate. Add remaining plus buttermilk. Stir. Add remaining, flour, and stir until flour is absorbed. Fold in the blueberries.

Grease an 8- or 9-inch square baking pan with butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 45 to 50 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.  Let cool at least 15 minutes before serving.