Ingredients
1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest (zest from 1 large lemon)
3/4 cup + 2 tablespoons sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
1/2 cup buttermilk
1 extra tablespoon sugar for sprinkling on top
Preparation
Preheat oven to 350 degrees. Cream butter with lemon zest and sugar (3/4 cup + 2 tablespoons) 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 batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan (or something similar) with butter or non-stick spray and spread the batter into pan. Sprinkle batter with 1 tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes. Let cool 15-20 minutes before serving.
