Blueberry Breakfast Cake

Ingredients

• ½ cup unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• 3/4 cup + 2 tablespoon sugar
• 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

Instructions

1. 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy.
2. 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. 3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. 4. Grease a 9×13-inch baking pan with butter or coat with non-stick spray. Spread batter into pan. (The batter will be very thick) Sprinkle batter with 2 tablespoons of sugar.
5. 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.

http://jennifercooks.com/2012/01/blueberry-breakfast-cake/