This recipe is available several places online. I made it for the first time last week, but it won’t be the last time! When blueberries are in season and available for good prices, I buy enough to freeze, so I used frozen blueberries which worked great. Whether using fresh or frozen, be sure to put the berries in a ziploc bag with 1/4 cup flour and toss. This keeps the berries from sinking to the bottom in a soggy clump. Then, fold the flour-coated fruit into the batter as the very last step before baking. This coating absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set. This works for any fruit called for in a recipe as well as any other ingredients, like nuts, dried fruit, and chocolate chips. You can use this trick when baking muffins, cupcakes, scones, or any quick bread.
Blueberry Breakfast Cake
½ cup butter, room temperature
1 cup sugar, diviided (Save out 1 Tablespoon sugar for topping)
2 tsp. lemon zest or more — zest from 1 large lemon
1 tsp. vanilla
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy. Add the egg and vanilla and beat until combined.
In a ziploc bag, toss the blueberries with ¼ cup of flour and set aside.
Combine the remaining flour, baking powder and salt and add to batter a little at a time, alternating with the buttermilk. Fold in the blueberries gently.
Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with another tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness and if necessary, return to oven until toothpick comes out clean..