Preheat the oven to 350 degrees. Cream butter with lemon zest and sugar (minus 1 tablespoon) until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.
Grease a 9-inch square aluminum baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick, checking for doneness. Let cool at least 15 minutes before serving.
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|Serving Size: 1 (300g)|
|Recipe Makes: Servings|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 234.1mg||6 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 36.3g|
|Protein 2.2g||3 %|
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Calories per serving: 181
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