"The buttermilk makes this moist and delicious. From Alexandra's Kitchen blog."
unsalted butter, room temperature
( or more)
sugar plus 2 tablespoons sugar, divided
egg, room temperature
( or 3/4 tsp table salt)
Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
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.
Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
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.
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Buttermilk-Blueberry Breakfast Cake (cont.)