Ingredients:

½ cup unsalted butter, room temperature

2 tsp. lemon zest

7/8 cup + 1 tablespoon sugar

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

Directions:

1. Preheat the oven to 350ºF.

2. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

3. Add the egg and vanilla and beat until combined.

4. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.

6. Fold in the blueberries.

7. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray.

8. Spread batter into pan.

9. Sprinkle batter with remaining tablespoon of sugar.

10. Bake for 35 to 45 minutes.

11. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.)

12. Let cool at least 15 minutes before serving.

Bon Appetit!