Buttermilk Breakfast Cake

1/2 cup unsalted butter (room temp)
2 tsp. lemon zest
7/8 cup + 1 tbsp. cinnamon-sugar mixture (1/8 cup=2 tbsp.)
1 egg (room temp)
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh berries (any combination is good...I did a mix of strawberries, blueberries, raspberries, and blackberries and it was really yummy)
1/2 cup buttermilk

Preheat oven to 350 degrees.

Cream butter, lemon zest, and 7/8 cup sugar til light and fluffy. Add egg and vanilla, beating til combined. Meanwhile, toss berries with 1/4 cup flour. Then whisk together remaining flour, baking powder, and salt. Add flour mixture to batter a little at a time, alternating with buttermilk. Fold in berries.

Grease 9" square glass pan and flour in batter. (The batter will be very thick and you will king of have to spread it in). Sprinkle batter with remaining tbsp of cinnamon-sugar mixture. Bake 30-40 min. or until toothpick comes out clean (careful not to dry it out).

This cake is seriously delicious!!!