Blueberry Buttermilk Breakfast Cake

Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan.
Cream butter with lemon zest and 3/4 cup sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Spread batter into the prepared pan. Sprinkle with remaining 2 tablespoons of sugar.
Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes.
Let cool slightly and dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 210 kcal per serving | Servings: 8 servings