Preparation

• Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside.
• In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar.
• Add the egg and vanilla and beat until combined.
• In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder.
• Toss the blueberries in the remaining ¼ cup flour.
• Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined.
• Gently fold in the blueberries.
• Spread the batter into the prepared baking pan.
• Sprinkle with coarse sugar.
• Bake for 35-40 minutes or until it is cooked through and toothpick is clean.
• Let rest for 15 minutes before serving.