Thursday, August 15, 2013

What?! Another Blueberry Post? Blueberry Cornmeal Butter Cake.

 

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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. 

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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. 

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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. 

Enjoy!

http://sara826-itstartedwithone.blogspot.com/2013/01/luscious-lemon-bars.html

http://sara826-itstartedwithone.blogspot.com/2013/01/cheddar-swirl-breakfast-buns-or-best.html

 

Blueberry Cornmeal Butter Cake

 

8 tablespoons butter, at room temperature

1 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/4 teaspoon vanilla

1/4 teaspoon freshly grated lemon zest

1/3 cup sour cream

2 cups fresh blueberries

For the Streusel

1/2 cup sugar

6 tablespoons all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon cinnamon

Pinch of salt

2 tablespoons butter, cut into small pieces

 

1.  Preheat the oven to 350 degrees.

2.  Spray your 8-inch square baking pan with cooking spray or butter and line the pan with parchment paper.

3.  Whisk together the flour, baking powder, and salt in a medium bowl and set aside.  Using a stand-mixer or hand held mixer, beat the butter and sugar in a large bowl.  Beat until light and fluffy, about 2 minutes.

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4.  Beat in the eggs one at a time, scraping down the sides of the bowl after each egg. 

5.  Add the vanilla and lemon zest and mix until incorporated.

6.  Now add one-third of the flour mixture to the sugar mixture and follow that by adding all of the sour cream.  Follow the sour cream by adding the next one-third of flour.

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7.  With the last bit of flour, toss it with the blueberries to coat them.

8.  Gently fold the blueberries and flour into the batter.

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9.  Spread the cake into your prepared pan. 

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10.  For the streusel:  Combine all of the dry ingredients and mash the butter into the mixture, until it looks like crumbs.

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11.  Sprinkle the crumb topping over the cake batter.

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12.  Bake in oven for 45 minutes or until a toothpick is inserted in the center comes out clean.

13.  Let cool in the pan about 5 minutes before serving.

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