INGREDIENTS
1/2 cup
unsalted butter, room temperature
zest from 1 lemon
zest from 1 orange
1 cup
powdered sugar
1
large egg, room temperature
1 tsp
vanilla extract
2 cups
cake flour (set aside 3 tbsp to toss with blueberries)
2 tsp
baking powder
1 tsp
salt
1/4 cup
coconut flakes
2 cups
fresh and firm blueberries
1/2 cup
buttermilk
sugar for sprinkling