1-Getting started: Getting started with this Blueberry Buttermilk Breakfast Cake is all about following a few easy steps that lead to delicious results. Begin by preheating your oven to 350ºF, which sets the stage for even baking. This ensures your cake rises nicely and bakes through without any surprises.

2-Cream butter and sugar: In a mixing bowl, cream together the ½ cup unsalted butter with the zest of 1 large lemon and 1 cup minus 1 tablespoon of sugar until it’s light and fluffy. Then, add the 1 egg and 1 teaspoon vanilla extract, beating until everything blends smoothly. This step brings in that fresh, zesty flavor that makes the cake special.

3-Prepare blueberries and dry mix: Next, in a separate bowl, toss the 2 cups fresh blueberries with the ¼ cup reserved all-purpose flour to keep them from sinking. In another bowl, whisk the remaining 1¾ cups all-purpose flour with 2 teaspoons baking powder and 1 to 1¼ teaspoons kosher salt for the dry mix.

4-Add half flour to batter: Add half of the flour mixture to the batter and stir gently.

5-Add buttermilk: Pour in the ½ cup buttermilk and mix until combined.

6-Add remaining flour: Stir in the rest of the flour mixture until fully absorbed.

7-Fold in blueberries and bake: Fold in the floured blueberries, leaving excess flour behind, then spread the batter in a greased 8- or 9-inch square pan.

8-Sprinkle sugar and bake: Sprinkle the reserved 1 tablespoon of sugar on top and bake for 35 to 45 minutes, checking with a toothpick for doneness.

9-Cool and serve: After baking, let the cake cool for at least 15 minutes before serving. If you’re making this ahead, remember to let refrigerated batter come to room temperature first.