Lemon Blueberry Breakfast Cake

Directions

• Preheat the oven to 350°F (177°C) and butter a 9-inch round baking dish or pan. Set aside while preparing the batter.
• In a medium bowl, combine the flour, baking powder, and salt. Whisk together and set aside for later use in the recipe.
• In a large bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer.
• Add the eggs, one at a time, beating well after each addition. Incorporate the vanilla extract and lemon zest.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
• In a small bowl, toss the blueberries with a tablespoon of flour to prevent them from sinking to the bottom.
• Gently fold the blueberries into the batter, being careful not to overmix, to avoid breaking them up.
• Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
• Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden.
• Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.