Breakfast Blueberry cake

1/2 cup butter (room temperature) 7/8 cup plus 1 Tbsp. sugar 1 tsp. vanilla 2 cups flour (divided) 1 tsp. salt 2 tsp. grated lemon rind 1 egg (room temperature) 2 cups fresh blueberries 2 tsp. baking powder 1/2 cup buttermilk Preheat oven to 350 degrees. Grease a nine-inch baking pan. Combine butter, lemon rind, and 7/8 cup sugar (1 cup less 2 Tbsps.) in a bowl. Beat until light and fluffy. Add egg and vanilla. Beat until combined. Toss blueberries with ¼ cup flour in a separate bowl. Whisk together remaining 1-3/4 cups flour, baking powder and salt. Add flour mixture to egg mixture a little at a time, alternating with buttermilk. Fold in the blueberries. Spread batter in prepared pan. Sprinkle batter with remaining 1 Tbsp. sugar. Bake 35-45 minutes, until a toothpick inserted in center comes out clean. Let cool at least 15 minutes before serving. https://jg-tc.com/lifestyles/home-and-garden/my-amish-home-is-there-any-problem-a-bucket-of-shelled-corn-cant-solve/article_d281f7ad-b12c-505a-80c7-f9f832e0ffc3.html