Ingredients<\/u>:<\/b>
\n2 cups fresh blueberries
\n2 cups all-purpose flour, divided
\n1 cup sugar, plus 1 tablespoon
\n1 large egg, room temperature
\n1\/2 cup buttermilk
\n1\/2 cup (1 stick) unsalted butter, softened
\n2 tablespoons lemon zest
\n2 teaspoons baking powder
\n1 1\/2 teaspoon vanilla extract
\n1 teaspoon salt
\n1\/2 teaspoon cinnamon, optional<\/p>\n
Glaze<\/b>:
\n1\/2c powdered sugar
\n1\/4c lemon juice
\ncinnamon – optional
\nvanilla – optional<\/p>\n
Directions<\/u>:<\/b>
\nPreheat oven to 350\u00ba F and lightly grease a 9×5-inch baking dish with butter or non-stick spray.
\nToss blueberries in 1\/4 cup flour until coated, then set aside.
\nIn a large bowl or mixer, cream together butter, sugar and lemon zest for 3-5 minutes, or until fluffy, and lightened in color.
\nBeat in egg, then, once fully incorporated, add in vanilla extract.
\nIn a separate bowl, whisk together remaining flour, baking powder, salt and cinnamon, if using.
\nAlternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.
\nAlternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.
\nFold floured blueberries into the batter, then pour it into greased baking dish. Top with 1 tablespoons sugar, then place dish in oven.
\nBake for 40-50 minutes, or until toothpick inserted in center comes out clean.
\nRemove from oven and transfer to a wire rack to cool (at least 15 minutes).
\nServe warm or at room temperature and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
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