Buttermilk-Blueberry Breakfast Cake

1/2 c. butter, softened
2 t lemon juice
zest from one large lemon
3/4 c. plus sugar
2 T sugar
1 t vanilla
2 c. flour
2 t baking powder
1 t salt
2 c. fresh blueberries
1/2 c. buttermilk (or add 1 1/2 t vinegar to milk if you don't have buttermilk)

Preheat oven to 350.  Cream butter with lemon zest and 3/4 c. sugar plus 1 T until light and fluffy. Add the egg an vanilla mix until combines.  Toss the blueberries with 1/4 c. flour, then whisk together the remaining flour, baking powder and salt.  Grease a 9x9 baking pan with butter or nonstick spray  Spread batter into pan.  Sprinkle batter with remaining T of sugar.  Bake 35-45 mins.  check with toothpick.  Let cool before serving.