Buttermilk Blueberry Breakfast Cake

(Taken from www.alexandracooks.com)

During the summer, I worked shipment at my job. One morning I decided to bring in this breakfast cake, because we start work at 6:00 a.m. and I wanted to treat my co-workers to a tasty morning treat. If you ever need the perfect side item for a breakfast or brunch gathering, then this is your go-to recipe! It's simple and sure to please everyone in the room. :)

Serves 6-8 people.

INGREDIENTS

1/2 cup butter, softened
2 teaspoons lemon zest
7/8 cup* + 1 tablespoon sugar**
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoons salt
2 cups fresh OR frozen blueberries (if frozen, thaw out before using)
1/2 cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

DIRECTIONS

Preheat oven to 350 degrees. 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. Meanwhile, toss the blueberries with 1/4 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 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 more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. Dig in and enjoy a delicious morning treat! :)