Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

from:  Alexandra's Kitchen

Serves 6-8

1/2 cup unsalted butter, room temp

2 tsp. lemon zest or more - zest from 1 lemon

7/8 cup plus 1 tbs. sugar

1 egg, room temp

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

1/2 cup buttermilk

Preheat the oven to 350.  Cream butter with lemon zest and 7/8 cup of the sugar 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 batter a little at a time, alternating with the buttermilk.  Fold in the blueberries.

Grease a 9" square baking pan or something similar, with butter or coat with non-stick spray.  Spread batter into pan.  Sprinkle batter with remaining Tbs. of sugar.  Bake for 35 minutes.  Check with a toothpick for doneness.  If necessary, return pan to oven for a couple more minutes.  Baking for as long as 10 more minutes might be necessary.  Let cool at least 15 minutes before serving.