Buttermilk-Blueberry Breakfast Cake

What I posted one year ago on this day: Baked Salmon

I have been eying this recipe on Pinterest and finally I decided to make it! My co worker Melissa loves Blue Berries so she was the reason I made this cake! Better my co workers eat the cake then me eating it all myself!

Recipe

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
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7/8 cup* + 1 tablespoon sugar**
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1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
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1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

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2. Add the egg and vanilla
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and beat until combined.
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Meanwhile, toss the blueberries with ¼ cup of flour,
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then whisk together the remaining flour,
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baking powder
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and salt.
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3. Add the flour mixture to the batter a little at a time,
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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.
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Sprinkle batter with remaining tablespoon of sugar.
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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.

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