Buttermilk-Blueberry Breakfast Cake

gailanng's Note:

The buttermilk makes this moist and delicious. From Alexandra's Kitchen blog.

• Total Time: 1 hrs 5 mins
• Prep 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

Directions:

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.