Blueberry Muffin Breakfast Cake

1/2 cup butter, softened
3/4 cup sugar plus 2 Tbsp
1 egg
1 tsp vanilla
1 3/4 cup flour, plus 1/4 cup set aside
2 tsp baking powder
1 tsp salt
1/4 tsp ground cinnamon
2 cups fresh blueberries
1-2 Tbsp lemon juice
milk

Preheat oven to 350 degrees.  In a liquid measuring cup, put in 1-2 Tbsp lemon juice, then add milk to total 1/2 cup liquid and let sit.  In small bowl toss blueberries with reserved 1/4 cup of flour, until blueberries are coated.  Set aside.  In a mixing bowl, cream together butter and sugar.  Add vanilla and egg and mix well.  Toss together dry ingredients, then add to mixing bowl.  Mix together.  Pour in soured milk and mix.  Stir in coated blueberries.  Pour batter into a greased 9x9 baking dish (or similar size).  Top with 1 Tbsp granulated sugar, sprinkled on top.  Bake for 40-45 minutes, until toothpick comes out clean.  Let sit for 10-15 minutes before serving.

Recipe adapted from HERE.