INGREDIENTS
- 2 cups all-purpose flour, divided
- 2 cups fresh blueberries
- 1 cup sugar, plus extra for sprinkling on cake
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- 1 lemon, zested and juiced
- 1 large egg, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt