Directions

Preheat the oven to 350º.  Prepare  a 9 inch baking dish with non-stick spray and set aside.

Cream butter and sugar until light and fluffy.  Add the egg and vanilla and beat until combined.

Toss the blueberries with ¼ cup of flour.  In a separate bowl, whisk together the remaining flour, baking powder and salt.  Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Spread batter into pan. Sprinkle batter with one tablespoon of sugar. Bake for 35-45 minutes or until a toothpick comes out clean.  Let cool at least 15 minutes before serving.

Recipe adapted from Alexandra’s Kitchen