Buttermilk-Blueberry Breakfast Cake

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

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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.