- 1/2 c. light stick butter
- 1 T. grated lemon zest ( about 1 large lemon)
- 3/4 c. + 1 T. sugar, divided
- 1 egg
- 1 tsp. vanilla
- 2 c. flour, divided
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 c. low-fat buttermilk
- 2 c. fresh blueberries
Preheat oven to 350 and spray a 9 inch square pan with nonstick spray.
Combine blueberries with 1/4 c. flour and set aside.
Place butter and 3/4 c. sugar, and lemon zest in a large mixing bowl. Beat until creamy. Add egg and vanilla. Mix until combined.
Whisk together 1-3/4 c. flour, salt and baking powder. Add flour mixture alternately with buttermilk to sugar mixture, beginning and ending with flour mixture. Fold in blueberries.
Spread in prepared pan. Sprinkle with 1 T. sugar. Bake 35-40 minutes or until toothpick inserted near center comes out clean.
Let cool 15 minutes before serving.