Hey, what can I say? My house has smelled like blueberry baked goods for a two weeks now. I have picked these recipes to be quick and easy (sorry about the ice cream) and a way for you to use up those delicious and nutritious blueberries. I promise there will be only one more after this one and we will be on to more delicious dishes.
Today’s blueberry extravaganza is the Blueberry Cornmeal Butter Cake. This recipe comes from one of my favorite cookbooks. “The Smitten Kitchen Cookbook”, has been featured quite a few times this year. The pages of the cookbook are starting to get a little crunchy and a little soggy. That, to me is the sign of a fantastic cookbook. Please see the links below for more fabulous recipes from The Smitten Kitchen and also a link to the blog itself.
The cake is a combination of a few different cakes. It has a moist bottom where the blueberries settle and a very crumbly butter top layer. It is both a cake and a streusel and a cornbread. The cornmeal in this recipe gives it a nice texture and a little bit of a crunch between your teeth. It is super addicting and is perfect for breakfast, a snack between lunch and dinner and definitely dessert.