Buttermilk Blueberry Breakfast Cake

The buttermilk makes this moist and delicious. from alexandra's kitchen blog.

Preheat the oven to 350 degrees.

Cream butter with lemon zest and 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 butter mixture a little at a time , alternating with the buttermilk.

Fold in the blueberries.

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.

unsalted butter, lemon zest, sugar, egg, vanilla, flour, baking powder, kosher salt, fresh blueberries, buttermilk