Ingredients:
2 cups fresh blueberries
2 cups all-purpose flour, divided
1 cup sugar, plus 1 tablespoon
1 large egg, at room temperature
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons lemon zest
2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon (optional)
Instructions:
Preparation:
Preheat the oven to 350°F and lightly grease a 9×5-inch baking dish with butter or non-stick spray.
Blueberry Preparation:
Toss blueberries in 1/4 cup of flour until coated, then set them aside.
Making the Batter:
Cream butter, sugar, and lemon zest in a large basin or with a mixer until light and creamy.
Beat in the egg, then add the vanilla extract.
In a separate bowl, whisk together the remaining flour, baking powder, salt, and cinnamon (if using).
Alternating between the flour mixture and buttermilk, add both to the batter, starting and ending with the dry ingredients.
Incorporating Blueberries and Baking:
Gently fold the floured blueberries into the batter, then pour the mixture into the greased baking dish. Dredge 1 spoonful of sugar over the top.
A toothpick inserted in the center should come out clean after 40 to 50 minutes of baking.
Cooling and Serving:
After taking the cake out of the oven, let it to cool for at least fifteen minutes on a wire rack.
Serve the cake warm or at room temperature and enjoy this delightful Blueberry Buttermilk Breakfast Cake.