1. Preheat the oven to 350ºF. Cream butter with
lemon zest and 7/8 cup 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, then whisk together the remaining
flour, baking powder and salt.
3. Add the flour mixture to the batter a little at
a time, alternating with the buttermilk. Fold in
the blueberries.
4. Grease a 9-inch square baking pan (or something
similar) with butter or coat with non-stick spray.
Spread batter into pan. Sprinkle batter with
remaining tablespoon of sugar. Bake for 35
minutes. 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.) Let cool at least 15
minutes before serving.
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