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.
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.
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.
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.
9. Spread the cake into your prepared pan.
10. For the streusel: Combine all of the dry ingredients and mash the butter into the mixture, until it looks like crumbs.
11. Sprinkle the crumb topping over the cake batter.
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.