I love to bake this ahead on Friday and serve it for breakfast on Sabbath morning.
- ½ cup butter, room temperature
- 2 tsp. lemon zest (from 1 large lemon
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. salt
- ½ cup buttermilk
- 2 cups fresh or frozen blueberries
Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
Cream butter with lemon zest and sugar until light and fluffy. Add the egg and vanillas, and beat until combined.
In a separate bowl, combine flour, baking powder and salt.
Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk. Fold in blueberries.
Spread batter into pan. Sprinkle batter with a spoonful of sugar. Bake for 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a few more minutes. Let cool at least 15 minutes before serving.
