Combine butter and sugar in a large bowl and beat until light and fluffy. Add egg and continue beating. Add flour and buttermilk alternately to creamed mixture, beginning and ending with flour. Pour batter evenly into a 9X13-inch baking pan or dish coated with vegetable spray.
2 (8-oz) pkg neufchatel cream cheese, softened
3/4 c sugar
1 T flour
2 T fresh lemon juice
2 t lemon zest
Combine cream cheese and sugar in a large bowl and beat until smooth. Add the egg, flour, lemon juice and lemon zest and continue beating to combine. Carefully pour the cream cheese batter evenly over the top of the first batter. Bake at 350F for 40 minutes or until squares test done. Cool completely in refrigerator before cutting into 2-inch squares. Yield: 24 squares.
**May serve in larger squares with fresh fruit such as blueberries, strawberries, peaches, etc.