1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. 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.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. 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 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.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 113 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 55.2mg||17 %|
|Sodium 47.2mg||2 %|
|Potassium 95.9mg||3 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 62.6g|
|Protein 2.3g||3 %|
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Calories per serving: 364
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