Blueberry Breakfast

I am ashamed of myself. Why you ask? Because I have been making this recipe for a year now and JUST realized I have never shared it. I found it at alexandracooks.com and it's been a hit ever since. I've done the cake style and muffins. Both turned out wonderfully. Here is my recipe below with the changes I made.



Ingredients
1/3 cup salted butter, room temperature
1/2 tsp lemon juice
1 cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder (or you can do 1tsp baking soda if no powder)
2 cups fresh blueberries
½ cup buttermilk

Directions
1. Preheat the oven to 350ºF. Cream butter with  sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined.
3. Throw in  the blueberries with ¼ cup of flour,
4. Whisk together the remaining flour and baking powder ( or soda)
5. Add the flour mixture to the batter a little at a time with the buttermilk. Fold in the blueberries.
6. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining a little sugar. Bake for 35 to 45 minutes. Check with a toothpick to be sure it's done and if needed you can cook longer. 
   For Muffins grease the muffin tin or put in cups. Fill 1/2 -1/3 full and sprinkle sugar on top. Bake for 30 minutes