Buttermilk Blueberry Coffeecake

I hear from my daughter, that they are already harvesting blueberries over east of the Cascade Mountains where the sun doeth dwell...over here on the west side of the mountains...well, we are still waiting for summer to start.  I do, however, still have some blueberries from last year in my freezer that I should be using up.  Since my sweetheart has the month off,  today I made him this treat for breakfast in bed.
Later, it was still tasty as a snack!

Buttermilk Blueberry Breakfast Cake

5.0 from 5 reviews

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Author: a recipe from Alexandra Cooks

Ingredients

• 1/2 cup unsalted butter, room temperature
• 2 teaspoons lemon zest
• 7/8 cup + 1 tablespoon sugar**
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk
• **7/8 cup sugar = 3/4 cup + 2 tablespoons. The 1 tablespoon is for sprinkling on top.

Instructions

1. Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking dish with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with remaining tablespoon of sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before cutting. ( I did not wait this long and dived right in and cut it--it was fine!)