Buttermilk Blueberry Cake

​4 cups blueberries
4 cups flour, divided
4 teaspoons baking powder
pinch salt
1 cup butter, softened
zest of one lemon
1 ¾ cups sugar, plus more for sprinkling
2 eggs
2 teaspoons vanilla
1 cup buttermilk
1. Preheat oven to 350 degrees and grease a 9x13 inch baking dish. Line a baking sheet with paper towels; rinse berries in a colander, shake out excess water and spread on paper towels.  Roll around and pat dry; transfer to a bowl and toss with ½ cup flour.  Set aside.
 
2.  Whisk together 3 ½ cups flour, baking powder and salt; set aside.  Beat butter, lemon zest and sugar, scraping down sides, until fluffy; beat in eggs and vanilla. 
 
3.  Gently stir flour mixture and buttermilk, in alternate additions, until just incorporated.  Fold in blueberries and any loose flour in bottom of bowl.  Do not overmix.
 
3. Transfer batter into prepared dish and smooth top; sprinkle with additional sugar. Bake until golden brown and a toothpick comes out clean, about 45-50 minutes.
 
Revised November 2017