Buttermilk-Blueberry Breakfast Cake

We had this for breakfast recently and I seriously can't remember the last time a "new" recipe went over SO well with each of us! It was absolutely DELICIOUS! It has a super tender and light texture, and the slightly crunchy topping from the sugar is a wonderful touch. This was delightful, and I know we will definitely enjoy this again!

I baked mine for 40 minutes and this was perfect - it still looked moist in the very middle when I pulled it out but it was actually perfectly cooked through and a beautiful golden brown color. I probably only waited about 5 minutes before we cut into ours (since we were starving!!)

Buttermilk-Blueberry Breakfast Cake slightly adapted from Alexandra's Kitchen

Ingredients
½ cup butter, room temperature
2 tsp lemon zest (I used jarred)
3/4 cup + 2 tablespoons sugar, separated
1 egg, room temperature
1 tsp vanilla
2 cups flour, separated
2 tsp baking powder
1 tsp salt
2 cups blueberries (I used frozen)
½ cup buttermilk

Directions

1. Preheat the oven to 350 degrees. Cream butter, lemon zest, and 3/4 cup + 1 tablespoon of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour. In a separate bowl whisk together the remaining 1 3/4 cup of flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Remove excess flour from the blueberries, then fold the blueberries gently into the batter. Batter will be thick.
4. Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick to make sure is cooked through. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at for 10-15 minutes before serving.

NOTE: You can use milk and vinegar to substitute for buttermilk; add 1/2 TBS of vinegar to a 1/2 cup measure then fill it the rest of the way with milk and allow to sit at least 5 minutes before adding to the recipe. (I used 1% milk and distilled vinegar).