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Blueberry-Cornmeal Cake

Jennifer Mathews

This cake is all about the sweet blueberries that stud the top. Making it in the summer is an obvious choice, as is having it for both breakfast and dessert. The texture is like cornbread with blueberries that pop in your mouth. It’s not too sweet and scented with lemon, which gives it a brightness. I dusted mine with confectioners sugar, but a scoop of vanilla ice cream or fresh whipped cream would be a great addition!

Tips:

  • Make your own buttermilk. Place about a tablespoon of lemon juice, white vinegar or apple cider vinegar in a liquid measuring cup. Add milk until it measures 2/3 cup. Let it sit for 5 minutes before you use it. It will curdle and be lumpy when ready.

  • I love the sweet blueberries in this cake, but I don’t see why you couldn’t use blackberries or raspberries too. I think sliced strawberries would work, but they will bleed into the batter which may look pretty.

Blueberry-Cornmeal Cake

Originally from www.southernliving.com

Makes 8 servings

TOTAL 1 hour, 30 minutes

INGREDIENTS

1/2 cup unsalted butter, softened, plus more for greasing pan

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (from 2 lemons)

1 1/2 cups all-purpose flour

1/2 cup medium-grind yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2/3 cup buttermilk

1 1/2 cups cups fresh blueberries (about 7 oz.)

INSTRUCTIONS

  1. Preheat oven to 350°F. Butter an 8-inch springform pan. Set aside.

  2. Beat sugar and butter with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 2 minutes.

  3. Add eggs, 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.

  4. Stir together flour, cornmeal, baking powder, baking soda, and sea salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on medium-low speed just until combined after each addition.

  5. Pour batter into prepared cake pan, and sprinkle with fresh blueberries.

  6. Bake in preheated oven until the cake starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip, 45 to 50 minutes. Transfer to a wire rack, and cool in pan 10 minutes.

  7. Remove cake from springform pan; serve warm or at room temperature.