In a stand mixer, mix the egg, buttermilk, butter, vanilla extract, white sugar, and lemon zest.
Once the ingredients are evenly combined, add the baking powder and baking soda. Then slowly add the flour, one cup at a time. Once ingredients are evenly combined, turn mixer off.
With a spatula, gently fold in the blueberries, without mixing too much. You should be able to see the beautiful blue and white marbling.
Pour batter into a buttered loaf pan. Sprinkle top with turbinado sugar.
Bake for 40 minutes, or until golden brown.
Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/wild-blueberry-coffee-cake/