Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch pan.
Id=”instruction-step-2″>2. Cream butter, lemon zest, and sugar until light and fluffy. <
Id=”instruction-step-3″>3. Add egg and vanilla. Beat well. <
Id=”instruction-step-4″>4. In a separate bowl, whisk flour (minus reserved ¼ cup), baking powder, and salt.
Id=”instruction-step-5″>5. Toss blueberries in reserved ¼ cup flour.
D=”instruction-step-6″>6. Add dry ingredients to wet, alternating with buttermilk. Mix until just combined.
D=”instruction-step-7″>7. Fold in blueberries gently.
D=”instruction-step-8″>8. Spread batter into pan. Sprinkle with reserved tablespoon of sugar.
D=”instruction-step-9″>9. Bake 35–40 minutes until a toothpick comes out clean. Cool before slicing.
