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 to 45 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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