Buttermilk Blueberry Breakfast Cake

Not too sweet blueberry cake, a perfect breakfast for your out-of-town visitors!

We recently had a breakfast social at church so I brought this along.  When I baked this and photographed it, I couldn't taste it yet because what would people think if they saw a piece cut out and then put back in?  When it was time to eat on Sunday morning this is the first dish I headed for and it was a winner!  Whew!  I'm so glad that I didn't have to worry about people not liking it.

Buttermilk Blueberry Breakfast Cake

½ cup unsalted butter, room temperature

2 tsp. lemon juice
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries (I used frozen)
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top  (I accidentally forgot this!)

1. Preheat the oven to 350ºF. Cream butter with lemon juice and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ 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 pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 45 minutes. Check with a toothpick for doneness.
Adapted from:  Alexandra's Kitchen