Here is the recipe:
1/2 cup of butter
3/4 plus 2 TBSP of sugar
1 tsp vanilla
2 cups flour
2 tsp baking pwder
1 tsp salt
2 cups of blueberries
1/2 cup buttermilk.
1. Preheat the oven to 350ºF. Cream butter with the sugar (setting 1 TBSP aside for sprinkling on top) until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan. Spread batter into pan and sprinkle with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Enjoy your yummy blueberry breakfast cake!