⅔ cup all-purpose flour
¼ cup whole wheat flour
3 tablespoons plus 1 teaspoon sugar, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon lemon zest
3 tablespoons unsalted butter, divided
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
Confectioner’s sugar, for dusting
Maple syrup, for serving
Heat oven to 375º and place a 10-12-inch skillet in the oven while it heats.
Whisk together the flour, 3 tablespoons of sugar, baking powder, salt, and lemon zest. Melt 2 tablespoons of butter. In a liquid measuring cup, whisk together the buttermilk, vanilla, egg and melted butter. Pour the wet ingredients into the dry and whisk until just combined.
Remove the skillet from the oven and add the remaining tablespoon of butter, swirling to coat the bottom and sides of the pan. Pour in the batter and smooth the top with a spatula. Sprinkle the blueberries evenly over the batter, then sprinkle the top with the remaining teaspoon of sugar.
Bake until golden brown and cooked through, 20-25 minutes. Allow to cool 5 minutes, then dust the top with confectioner’s sugar, slice into wedges, and serve with maple syrup.