INGREDIENTS
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½ cup unsalted butter, room temperature
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2 tsp. lemon zest or more — zest from 1 large lemon
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7/8 cup* + 1 tablespoon sugar**
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1 egg, room temperature
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1 tsp. vanilla
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2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
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2 tsp. baking powder
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1 tsp. kosher salt
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2 cups fresh blueberries
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½ cup buttermilk
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* 7/8 cup = 3/4 cup + 2 tablespoons
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** This 1 tablespoon is for sprinkling on top
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