Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake (adapted slightly from Alexandra's Kitchen)

½ cup unsalted butter, room temperature

zest from 1 large lemon

3/4 cup plus 2 Tb sugar

1 egg, room temperature

1 1/2 tsp. vanilla

2 cups flour (set aside 1/4 cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt (1/2 tsp table salt)

2 cups fresh blueberries

½ cup buttermilk

Preheat the oven to 350ºF. Rub zest into sugar with your fingertips. Whisk together dry ingredients (flour, salt, baking powder)

Cream butter and lemon sugar together until pale and fluffy, 5-7 minutes. Add the egg and vanilla and beat until combined. Scrape down the sides of the bowl. Meanwhile, toss the blueberries with ¼ cup of flour.

Add the flour mixture to the batter a third at a time, alternating with the buttermilk. Mix after each addition until just combined and scrape down the bowl. Gently fold in the blueberries. (Careful! This is a very thick batter, don't crush your blueberries!)

Grease a 8 or 9-inch square baking pan with butter or coat with non-stick spray. Gently spread batter into pan. Sprinkle batter with a tablespoon or two of sugar. Bake for 35 to 45 minutes, until golden brown. Check with a toothpick: if it comes out with crumbs on, it isn't quite ready. Let cool at least 10 minutes before serving.