1/2 cup unsalted butter at room temperature
2 tablespoon of lemon zest from a large lemon
1 cup of sugar + 1 tablespoon of sugar(or splenda)
1 egg room temperature
1 teaspoon of vanilla
1 teaspoon of lemon juice
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon of salt
2 cups fresh or freeze blueberries
1/2 cup buttermilk or natural yogurt
Preheat the oven at 180 C
and lightly grease a 9x9 cake pan .
In the bowl with and electric mixer , cream butter with lemon zest
and cup of sugar until light and fluffy, 2 to 3 minutes,
Scrape down the bowl. Add the egg, vanilla, and lemon juice and mix until combined.
In a medium bowl toss the blueberries with 1/4 cup of flour.
In another medium bowl whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter in 3 additions, alternating with the buttermilk or plain yogurt.
Fold in the blueberries.
Spread the batter in the prepared pan.
Sprinkle batter with remaining tablespoon of sugar.
Bake for 40 minutes.Check with a testerfor doneness if is necessary
return pan for 5 to 10 minutes.