Blueberry Brown Sugar Buttermilk Cake

For a lemon version, substitute white sugar for the brown, and add the grated zest of a lemon when you beat the butter and sugar together.

1/4 cup butter, softened

1/2 cup packed brown sugar

1 large egg

1 tsp vanilla

1 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup well-shaken buttermilk

1 cup blueberries, fresh or frozen

coarse sugar, for sprinkling (totally optional)

Preheat the oven to 350ºF. In a medium bowl, beat the butter and brown sugar for a minute or two, until fluffy. Beat in the egg and vanilla.

In a small bowl, stir together the flour, baking powder, baking soda and salt. Add half to the butter mixture and stir just until blended; add the buttermilk in the same way, then the rest of the flour mixture. Spread the batter into a 9" pan that has been sprayed with nonstick spray, and scatter with blueberries. If you like, sprinkle with coarse sugar.

Bake for 20-25 minutes, until golden and springy to the touch. Cool in the pan on a wire rack.