Categories: Breakfast

Ingredients

• 1/2 cup butter, room temperature
• 2 teaspoons lemon zest
• 3/4 cup + 2 Tablespoons sugar, divided
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups flour, divided
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk

Directions

1. Preheat oven to 350 degrees. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the sugar together. Beat until creamy and fluffy. Add egg and vanilla and beat until combined.

2. Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.

3. Whisk together the remaining flour, baking powder and salt together in a seperate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Fold in blueberries.

4. Grease a 9×9 inch square pan with non-stick spray. Spread batter into pan (batter will be thick).

5. Sprinkle the remaining Tablespoon of sugar evenly over the top of batter.

6. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.

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