Blueberry Buttermilk Breakfast Cake

What you'll need!!!

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon ( I didn’t use any, I did add a cap full of lemon juice though)
7/8 cup* + 1 tablespoon sugar**
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*** ( I chose low fat buttermilk)

* 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top

Simon Says..

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

I wish I had a better picture of this, but I was taking it to work for breakfast! It was even suggested that it could be eaten with turkey sausage, we may try that! I've been asked if you could substitute the  blueberries for another berry, I haven't tried it, but maybe you are willing to get adventurous in your kitchen. I DO, however, have a recipe for a strawberry yogurt cake that I will be posting soon!! Stay tuned...until then EAT!!