Buttermilk Blueberry Breakfast Cake

Serves 12
230 Calories per serving

Preheat Oven to 360

• 1/2 cup Unsalted Butter (room temperature)
• 2 tsp. Lemon Zest  (1 large lemon)
• 1 cup plus 3 Tbls. Sugar
• 1 Egg (room temperature)
• 1 tsp. Vanilla
• 2 cups Flour
• 2 tsp. Salt
• 2 tsp. Baking Powder
• 2 cups Fresh Blueberries (rinsed)
• 1/2 cup Buttermilk

Cream butter, lemon zest, and 1 cup of sugar until fluffy.  Add in egg, vanilla, and 1/2 cup buttermilk and mix thoroughly.  In a separate bowl toss blueberries with a 1/4 cup flour, set to the side.  Add remaining 1 3/4 cup flour with baking powder and salt; whisk to incorporate.  Add flour mixture into wet ingredients a half cup at a time and mix until all is incorporated.  Carefully fold in remaining flour/blueberries mixture (do not over-mix, you do not want the blueberries to break).  Butter a 9" by 13" cake pan, or two loaf pans.  Pour batter carefully into the pan.  Sprinkle remaining 3 Tbls. of sugar over top of batter evenly.  Bake 35-45 minutes until top of cake is lightly browned.  Insert toothpick to test for doneness, if toothpick comes out clean the cake is done.  Let stand 15 minutes, eat warm or room temperature if desire.