- ½ cup unsalted butter room temperature
- tsp. lemon zest or more — zest from 1 large lemon
- ⅞ cup* + 1 tablespoon sugar for sprinkling
- egg room temperature
- tsp. vanilla
- cups flour set aside ¼ cup of this to toss with the blueberries
- tsp. baking powder
- tsp. kosher salt
- cups fresh blueberries
- ½ cup buttermilk**
- ⅞ cup = ¾ cup + 2 tablespoons
- To make homemade buttermilk place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
- Steps
- Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
- 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.
- Add the flour mixture to the batter a little at a time alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch square baking pan 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. Let cool at least 15 minutes before serving. or something similar
- Enjoy!!
