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