Buttermilk Breakfast Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease an 8-inch square baking pan.

Step 3 -Line the greased pan with parchment paper.

Step 4 -Reserve 1 tablespoon of the sugar, and then, using a stand mixer or a hand-held mixer, cream the remaining sugar, the butter, and the lemon zest together, until light and fluffy.

Step 5 -Add the egg and the vanilla to the butter mixture and beat until combined.

Step 6 -In a small bowl, toss the blueberries with 1/4 cup of the flour.

Step 7 -In another bowl, whisk the remaining flour, the baking powder, and the salt together until thoroughly combined.

Step 8 -Add 1/2 of the dry ingredients mixture to the batter and stir with a spatula to incorporate.

Step 9 -Add the buttermilk and stir.

Step 10 -Add the remaining dry ingredients mixture, stirring until the flour is absorbed.

Step 11 -Fold in the blueberries, leaving any excess flour in the small blueberry bowl.

Step 12 -Spread the batter into the prepared pan.

Step 13 -Sprinkle the top of the batter with the reserved 1 tablespoon of sugar.

Step 14 -Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes.

Step 15 -Let cool for 15 minutes.

Step 16 -Serve.