Blueberry Buttermilk Breakfast Cake


½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from

1 large lemon⅞ cup* +

1 tablespoon sugar for sprinkling

1 egg, room temperature

1 tsp. vanilla

2 cups flour (set aside

¼ cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk*** ⅞ cup =

¾ cup +

2 tablespoons

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