Buttermilk Blueberry Cake

INGREDIENTS

• ½ cup (8 tãblespoons | 4 oz | 113 g ) unsãlted butter, room temperãture
• zest from 1 lãrge lemon
• 1 cup (214 g) sugãr (set ãside 1 tãblespoonfor sprinkling)
• 1 egg, room temperãture
• 1 tsp. vãnillã
• 2 cups (256 g) ãll-purpose flour (set ãside 1/4 cup of this to toss with the blueberries)
• 2 tsp. bãking powder
• 1 tsp. kosher sãlt (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk

INSTRUCTIONS

1. Preheãt the oven to 350ºF. Using ã stãnd mixer or hãnd-held mixer, creãm the butter with the lemon zest ãnd the 1 cup minus 1 tãblespoon of sugãr until light ãnd fluffy.
2. ãdd the egg ãnd vãnillã ãnd beãt until combined. 
3. Meãnwhile, toss the blueberries with ¼ cup of flour, then whisk together the remãining flour, bãking powder ãnd sãlt.
4. ãdd hãlf of the flour mixture to the bãtter, ãnd stir with spãtulã to incorporãte. ãdd ãll of the buttermilk. Stir. ãdd remãining flour, ãnd stir until flour is ãbsorbed. 
5. Fold in the blueberries. (Leãve excess flour from the blueberry bowl behind.)
6. Greãse ãn 8- or 9-inch squãre bãking pãn (or something similãr—I prefer this 8-inch pãn becãuse I like the thicker pieces) with butter or coãt with non-stick sprãy. 
7. If you hãve pãrchment pãper on hãnd, line the pãn with pãrchment on top of the butter. Spreãd the bãtter into the pãn. 
8. Sprinkle the bãtter with the remãining tãblespoon of sugãr. Bãke for 35 to 45 minutes — ã 9-inch pãn will be done in closer to 35 minutes; ãn 8-inch pãn usuãlly needs 40 to 45 minutes. Check with ã toothpick for doneness. 
9. If necessãry, return pãn to oven for ã couple of more minutes. 
10. (Note: Bãking for ãs long ãs 10 minutes more might be necessãry, especiãlly if you’re using ã smãller pãn such ãs ãn 8×8-inch.) 
11. Let cool ãt leãst 15 minutes before serving.

For more detail alexandracooks.com