Steps:
- Preheat oven to 350 degrees. Cream butter with lemon zest and sugar (3/4 cup + 2 tablespoons) until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of the 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 non-stick spray and spread the batter into pan. Sprinkle batter with 1 tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes. Let cool 15-20 minutes before serving.
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