1 teaspoon vanilla
2 cups + 1/8 cup flour**
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries, washed
1/2 cup buttermilk
*Extra 1/2 tablespoon is for sprinkling on top
**Extra 1/8 cup is for tossing with blueberries
Preheat oven to 350F. In a large bowl, cream butter with lemon zest and 7/8 cup of sugar. Add the egg and vanilla and beat until combined.
In a separate bowl, mix together 2 cups flour, baking powder and salt. Gradually add the flour mixture to the batter a little at a time, alternating with the buttermilk.
In a small bowl, toss the blueberries with 1/8 cup of flour. Fold the blueberries into the batter.
Grease a 9 inch square baking pan. Spread the batter into the pan, batter will be thick. Sprinkle the remaining 1/2 tablespoon of sugar on top of the batter. Bake for 35-40 minutes or until done. Allow cake to cool for at least 10 minutes before serving. Serve warm.
This was a wonderful change to our usual. Our 4 year old told me that it is his favourite, even more than ribs (and the kid LOVES ribs) - so that is saying a lot! He ate more than half the pan! (sure hope he doesn't get a tummy ache later). DH and I both enjoyed the cake too, especially since it is served warm. It's a keeper! And I bet raspberries or blackberries would be tasty in this too. Oh YUM...I can't wait for berry season!