Blueberry-Buttermilk Cake

*ingredients:

•½ c unsalted butter, room temperature

° 2 tsp. One or more lemon zest - the zest of a large lemon

•7⁄8 cup * + 1 tablespoon sugar for sprinkling

•1 egg, room temperature

° 1 tsp. Vanilla

° 2 cups flour (set aside 1⁄4 cup of this and throw in the blueberries)

° 2 tsp. baking powder

° 1 tsp. kosher salt

2 cups of fresh raspberries

° 12 cups of buttermilk * *

Methods:

Preheat oven 350 degrees F. Cream butter with lemon peel and 7⁄8 cup of sugar until light and fluffy.

Add eggs and vanilla and whisk until combined. Meanwhile, sift the blueberries into 1/4 cup of the flour, then whisk in the rest of the flour, baking powder and salt.

Add the flour mixture to the mixture a little at a time, alternating with the yogurt. Fold the blueberries.

Butter a 9-inch square baking pan (or something similar) or spray it with nonstick spray. Spreading mixture in frying pan. Sprinkle the mixture with 1 tablespoon of sugar. Bake for 35 to 45 minutes. Check for doneness on a toothpick. If necessary, return the pan to the oven for a few more minutes. (Note: It may be necessary to bake for an additional 10 minutes.) Let cool at least 15 minutes before serving.

Enjoy!