BUTTERMILK-BLUEBERRY BREAKFAST CAKE

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

From Lucy Reid

1/2 cup unsalted butter, room temperature
2 t. lemon zest (or more)
3/4 cup sugar plus 2 T. sugar, divided
1 egg, room temperature
1 t. vanilla
2 cups flour, divided
2 t. baking powder
1 t. kosher salt (or 3/4 t. table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Preheat oven to 350 degrees.

Cream butter with lemon zest and sugar (minus 1 T.), until light and fluffy.

Add the egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the 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 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 for doneness.

Let cool at least 15 minutes before serving.