Cream the butter and granulated sugar together in a medium bowl until light and fluffy.
Add the egg, vanilla, and lemon essential oil. Mix until well combined, and set aside.
In a small bowl, toss the blueberries with 1/4 c. of the flour. Set aside.
In another bowl, combine the remaining 1 3/4 c. flour, baking powder, and salt.
Add half of the dry mixture to the wet mixture, and stir to combine.
Stir in the buttermilk. Then add remaining dry mixture, and combine.
Fold the blueberries into the batter, leaving the excess flour behind. (Batter will be very thick.)
Spread the batter into a greased 8- or 9-inch square baking dish, and sprinkle the top with coarse sugar as desired.
Bake at 350° for 35–45 minutes or until golden brown.
Allow the cake to cool for 10–15 minutes before serving.
*If you don’t have buttermilk on hand, you can add 2 tsp. vinegar or lemon juice to a 1/2 c. measure, and then fill the remainder with milk. Let sit for 5 minutes before adding to the other ingredients.
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