Buttermilk-blueberry Breakfast Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup unsalted butter, room temperature
• 2 teaspoons lemon zest (or more)
• 3/4 cup sugar plus 2 tablespoons sugar, divided
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups flour, divided
• 2 teaspoons baking powder
• 1 teaspoon kosher salt (or 3/4 tsp table salt)
• 2 cups fresh blueberries
• 1/2 cup buttermilk

Recipe

• 1 preheat the oven to 350 degrees. cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
• 2 add the egg and vanilla and beat until combined. meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
• 3 add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
• 4 grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. spread batter into pan. sprinkle batter with remaining tablespoon of sugar. bake for 35-45 minutes. check with a toothpick, checking for doneness. let cool at least 15 minutes before serving.