Blueberry cornmeal butter cake
cake
1 stick unsalted
butter, room temperature
1C flour
1/2C cornmeal
2 tsp. baking
powder
½ tsp. salt
1C sugar
2 large eggs
½ tsp. vanilla
1 tsp. lemon zest
1/3C sour cream
2C blueberries
streusel
1/2C sugar
6 Tbsp. flour
2 Tbsp. cornmeal
½ tsp. cinnamon
2 Tbsp. cold,
unsalted butter, cut in small pieces
1/2C cream beaten
with sugar and vanilla to taste (optional)
1/2C blueberries
Preheat oven to
350F. Line the bottom of an 8-inch pan
with parchment and butter.
Add the streusel
ingredients to the food processor and pulse until just combined. Remove and set aside. Mix flour, cornmeal, baking powder and salt
together. In a food processor, pulse the
blueberry cornmeal
butter cake
page two
butter and sugar
until pale and fluffy. Add the eggs one
by one. Add the vanilla and zest. Add the sour cream and pulse in just to
combine. Pulse in the flour just to
combine. Fold in the blueberries with a
rubber spatula and spread the mixture in the prepared pan. Scatter the streusel over the batter. Bake the cake until the top is golden brown,
about 35 minutes.
To serve: Cut into slices, top with whipped cream and
berries.
MAKES: 8 servings
.
