Lemon/Blueberry Buttermilk Breakfast Cake

A few weekends ago I made this delicious breakfast cake and trust me it is delicious.  I enjoyed it for dessert a few nights as well.  I already have plans on making it again so do yourself a favor and run out and buy all the ingredients and give it a try you will not be sorry!

Lemon Blueberry Buttermilk Breakfast Cake

Ingredients

• ½ cup unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• 7/8 cup* + 1 tablespoon sugar**
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• ½ cup buttermilk
  
  
  * 7/8 cup = 3/4 cup + 2 tablespoons
  
  
  ** This 1 tablespoon is for sprinkling on top
  
  

Instructions

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. 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.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. 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 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.