Buttermilk Blueberry Breakfast Cake

alexandracooks.com

Cathy Pagliaro-Rand

½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature

zest from 1 large lemon

1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)

1 egg, room temperature

1 tsp. vanilla

2 cups (256 g) all-purpose flour (set aside ¼ cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt (I like 1.25 tsp)

2 cups fresh blueberries, picked over

½ cup buttermilk, see FAQs below

Directions at alexandracooks.com

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