Blueberry Breakfast Cake

Well, it was 92 degrees here today in Maine with the humidity at 70%!! I about roasted, and it's still hot out...I can't wait until fall, that is what I love about Maine is the fall. Lol, oh well....this won't last for long since we will get the sea breezes tomorrow! I thought I would share a wonderful breakfast cake recipe with you for your summer mornings...Enjoy :)

INGREDIENTS:

1/2 cup butter, room temperature

2 teaspoons lemon zest

3/4 cup + 2 Tablespoons sugar, divided

1 egg, room temperature

1 teaspoon vanilla extract

2 cups flour, divided

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups fresh blueberries

1/2 cup buttermilk

DIRECTIONS:

Preheat oven to 350 degrees. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the sugar together. Beat until creamy and fluffy. Add egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.

Whisk together the remaining flour, baking powder and salt together in a seperate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Fold in blueberries.

Grease a 9x9 inch square pan with non-stick spray. Spread batter into pan (batter will be thick).

Sprinkle the remaining Tablespoon of sugar evenly over the top of batter.

Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.