INGREDIENTS:
2 cups all-purpose flour, divided
2 cups fresh blueberries
1 cup sugar, plus extra for sprinkling on cake
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
1 lemon, zested
1 large egg, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon kosher salt
PREPARATION:
-Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
-In a medium bowl, whisk together 1 3/4 cups flour, baking powder and salt. In a large bowl or mixer, cream together butter and sugar and lemon zest for 3-5 minutes, or until fluffy and lightened in color.
-Add in egg and vanilla extract and continue to beat until incorporated. Starting with the liquid, take turns adding in buttermilk and flour mixture until everything is just combined.
-Toss blueberries in remaining 1/4 cup flour until coated, then fold blueberries into batter.
-Pour batter into greased baking dish, then top with 1-2 tablespoons sugar.
-Place baking dish in oven and bake for 40 minutes, or until toothpick inserted in center comes out clean. Remove dish from oven and let cool before serving.
Enjoy!