½ cup unsalted butter, room temperature
2 tsp lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T sugar (1 T is for sprinkling on top)
1 egg, room temperature
1 tsp vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk
Preheat the oven to 350ºF.
Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Toss the blueberries with ¼ cup of 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 with butter. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 40 to 50 minutes. Check with a toothpick for doneness.Let cool at least 15 minutes before serving.
Recipe from jenandali.com