Buttermilk Blueberry Breakfast Cake

Directions

• Preheat the oven to 350 F. 
• Cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
• 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.
• Add half of the flour mixture to the batter, and stir with a spatula to incorporate. Add all of the buttermilk. Stir.
• Add remaining flour, and stir until flour is absorbed. 
• Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.) 
• Grease an 8- or 9-inch square baking pan with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. 
• Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.
• Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes.
• Check with a toothpick for doneness. If necessary, return the pan to the oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) 
• Let cool for at least 15 minutes before serving.