½ c butter, room temperature
2 t lemon zest
3/4 c + 2 T sugar
1 egg, room temperature
1 t vanilla
2 c flour (set aside 1/4 c to toss with the blueberries)
2 t baking powder
1 t kosher salt
2 c fresh blueberries
½ c buttermilk.
Cream butter with lemon zest and sugar until light and fluffy.
Add egg and vanilla and beat until combined. Toss blueberries with ¼ c flour, whisk together remaining flour, baking powder and salt.
Add flour mixture to the batter, alternating with buttermilk. Fold in blueberries.
Spread batter in a buttered 9×9 inch baking pan. Sprinkle with 1 T sugar.
Bake at 350 degrees for 35 to 45 minutes. Check for doneness with a toothpick.
Cool for 15 minutes before cutting.
