Buttermilk-Blueberry Breakfast Cake



Buttermilk-Blueberry Breakfast Cake  - Buttermilk is magic. It seems to turn everything into gold: super-moist, super-delicious gold.

INGREDIENTS

½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt (I like 1.25 tsp)
2 cups fresh blueberries, picked over
½ cup buttermilk

INSTRUCTIONS

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