This is another great recipe from my friend Evonne!

Buttermilk Blueberry Breakfast Cake

½ cup unsalted butter, room temperature

2 teaspoons baking powder

Zest from 1 large lemon

1 teaspoon kosher salt (I like 1 ½ teas.)

1 cup sugar (set aside 1 tablespoon for sprinkling

2 cups fresh blueberries, picked over

1 egg, room temperature

½ cup buttermilk

1 teaspoon vanilla (I always use more, like 1 ½ teas.)

2 cups all-purpose flour (set aside ¼ cup of this to toss w/ blueberries)

Directions: Preheat oven to 350°. Cream butter with lemon zest and the sugar (MINUS 1 tablespoon of sugar) until light and fluffy. Add the egg and vanilla and beat. Meanwhile, toss the blueberries with ¼ cup of the flour. Then whisk together the remaining flour, baking powder, and salt. Add half of the flour mixture to the batter and stir. Add all of the buttermilk and stir. Add the remaining flour and stir until flour is totally absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.) Grease an 8-inch square pan. Spread the batter in the pan. Sprinkle the batter with the 1 tablespoon of sugar that was saved. Bake 40-45 minutes. Check with a toothpick for doneness. If necessary, return to oven for a few more minutes. It is NOT unusual for this cake to require 50 minutes of baking time, just be patient. Let cool 15 minutes before serving.

Can be made ahead of time? Yes, prepare the batter, cover with plastic wrap and refrigerate. In the morning, bring to room temperature for 30 minutes. Sprinkle with the 1 tablespoon of sugar and then bake as directed above.

Can this be doubled? Yes, bake in a 9 x 13 pan. Increase the baking time, but begin checking it at the 35-minute mark.