Blueberry Breakfast Cake

Ingredients

• 1 c. butter, softened
• 2 c. sugar
• 4 c. flour
• 2 eggs
• 1 c. buttermilk
• 3 tsp. lemon zest
• 2 tsp. vanilla
• 2 tsp. salt
• 4 tsp. baking powder
• 2 c. fresh blueberries
• TOPPING:
• 4 Tbsp flour
• 2 Tbsp sugar
• 2 Tbsp brown sugar
• 2 Tbsp cold butter

Instructions

1. Preheat oven to 350°. With a hand mixer or in a stand mixer, cream together butter, sugar, and lemon zest.
2. Add the egg and vanilla; mix till combined. In a separate bowl, 3 1/2 c. whisk together flour, salt, and baking powder.
3. Place blueberries in a small bowl and toss with 1/2 c. flour. Add the flour mixture a little at a time to the sugar mixture, alternating with the buttermilk. Carefully fold in blueberries.
4. Prepare topping by placing flour and both sugars in a small bowl. Cut up the butter into small pieces and mix with sugar with fingers until it turns into a crumble.
5. Place batter in a greased 9x13 pan. Sprinkle with topping and bake for 35-40 minutes, or until a butter knife inserted comes out clean.