Buttermilk-Blueberry Breakfast Cake

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

1. Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
2. 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.
3. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
4. 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

Taken from www.food.com/recipe/buttermilk-blueberry-breakfast-cake-473988 (may not work)