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INGREDIENTS
- ½ cup unsalted butter, room temperature
- 2 tsp. lemon zest or greater — zest from 1 giant lemon
- ⅞ cup* + 1 tablespoon sugar for sprinkling
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour (set apart ¼ cup of this to toss with the blueberries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups clean blueberries
- ½ cup buttermilk**
- * ⅞ cup = ¾ cup + two tablespoons
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** To make home made buttermilk, area 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 5 minutes. Use solely ½ cup of the prepared combination for the recipe.
INSTRUCTIONS
Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar till mild and fluffy.
Add the egg and vanilla and beat till combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk collectively the ultimate flour, baking powder and salt.
Add the flour combination to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch rectangular baking pan (or some thing similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with final tablespoon of sugar. Bake for 35 to forty five minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of greater minutes. (Note: Baking for as lengthy as 10 minutes extra may be necessary.) Let cool at least 15 minutes earlier than serving.
Enjoy!!
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