Ingredients:
-½ cup butter, room temperature
-2 tsp. lemon zest or more — zest from 1 large lemon (oops I didn't have lemon juice or anything, so I used 2 T lemonade . . . probably not ideal but no one seemed to notice)
-7/8 cup + 1 tablespoon sugar (3/4 cup + 2 T = 7/8 cup)
-1 egg
-1 tsp. vanilla
-2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
-2 tsp. baking powder
-1 tsp. kosher salt
-2 cups fresh blueberries (I used frozen)
-½ cup buttermilk (homemade buttermilk: 1 T vinegar or lemon juice combined with 1 cup milk, let sit for five minute)
Instructions:
-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. Fold in the blueberries.
-Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar.
-Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
I served the cobbler/cake with Umpqua Vanilla ice cream. Needless to say, there were no leftovers :)
*Recipe was retrieved from http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
