Blueberry, Hill-Country Cakes

I don't know anyone that wouldn't devour one of these.  Buttery, cakey goodness surrounded by a crunchy exterior - and who can forget about the blueberry suprise inside.  Yum in every bite.

You could easily do this in a 9X13 pan, but I like the look of the individual portions I get out of the USA Pans Mini-Cake Pan.  You will get 9 cakes out of this recipe.  Key to success here is to parchment the bottoms, then place the butter pat on top (more directions in the recipe).

8 tablespoons unsalted butter, room temperature - plus more for pan
1 1/2 cups sugar
Zest of 1/2 lemon
1 pint blueberries
1 1/2 cups flour
3 tsp. baking powder
1 tsp. salt
1 1/2 cups buttermilk

Preheat oven to 350 degrees.  Place 1/2 tbsp butter into nine of the wells on the Mini-Cake pan (that you have lined with parchment) OR 4 tbsp in a 9X13 pan.  Place onto middle rack preheated oven and let butter melt - roughly 3-5 minutes.  Remove from oven and set aside.

Make the lemon sugar by zesting the lemon into sugar and let sit for five minutes, then add ONE TABLESPOON LEMON SUGAR to blueberries and using a masher - mash until half are mashed coarsely - set aside.

In a separate bowl mix 1 CUP LEMON SUGAR and 8 tablespoons butter in a mixer to cream.  Then add baking powder, salt and flour - turn mixer on low to combine, then slowly pour in buttermilk until mixture comes together.

Divide batter between the nine wells, then sprinkle blueberries evenly over each followed by the REST OF THE LEMON SUGAR sprinkled on top.  Bake for 40 minutes, rotating half way around if necessary.

Let cool for at least 20 minutes in pan so cakes can set up - serve.