The original cake called for 2 cups of berries, but I thought that was too much for such a small pan and cut it down to 1 cup instead. Please feel free to add as many as you like though, there is nothing wrong with a lot of berries! ENJOY!
Lemon-Blueberry Breakfast Cake
Recipe Source: Modified Slightly from Alexandra's Kitchen
½ cup unsalted butter, room temperature
zest from 1 large lemon
7/8 cup sugar (3/4 cup+2 tablespoons) plus additional sugar for the top (about 1 Tbl.)
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup blueberries
½ cup buttermilk
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Prepare a 9-inch square baking pan with butter or coat with non-stick spray. Spread 1/2 the batter into the pan and sprinkle with 1/2 the blueberries. Spread the remaining batter in the pan and top with the remaining blueberries pushing them down into the batter gently. Sprinkle batter with additional sugar.
Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 15 minutes before serving
**The original recipe said that it may be necessary to bake the cake as long as 10 additional minutes depending on your oven.