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Buttermilk Blueberry Breakfast Bake
  • 2 cups all-purpose flour, divided
  • 2 cups fresh blueberries
  • 1 cup sugar, plus extra for sprinkling on cake
  • ½ cup buttermilk
  • ½ 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
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