Blueberry Buttermilk Breakfast Cake

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   1. Preheat the oven to 350u00b0F.

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   2. Add sugar and lemon zest to a mixing bowl or bowl of a stand mixer fitted with the paddle attachment and rub together with your fingers until the sugar is moist and fragrant. Add the butter and beat until light and creamy.

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   2. 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.

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

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   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 coarse sugar. Bake for 35-45 minutes, until an inserted toothpick comes out clean. Let cool a few minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.