Friday, March 1, 2013
Blueberry Cornmeal Butter Cake
It seems that I'm a creature of habit right now. I have been enjoying a mix of fresh berries for breakfast/lunch/snack and sometimes over my dessert. I always know it's Elena's afternoon feeding time when I start watching my episode-athon of Sex and the City. I have been slathering a bit of Elena's lavender bedtime lotion at night because I love the way it smells on her, and it totally helps me fall asleep, too. Plus, right now in my kitchen I can't stop cooking from Deb's cookbook, whenever I have been menu planning - there are several recipes that I seem to gravitate to cooking or baking.
One sweet treat that my husband loves to enjoy is anything with blueberries. Eric loves huge blueberry muffins whenever we are at a bakery, or peanut butter and blueberry jelly sandwiches for breakfast and he even enjoys the occasional blueberry bagel egg sandwich. He's definitely a sweet and savory kinda guy. I couldn't resist making this blueberry cornmeal butter cake for him because it looked absolutely scrumptious.
This easy to prepare blueberry cornmeal butter cake comes together in no time at all. The hardest part is waiting for it to bake in the oven and avoiding the lingering sweet smells of it from the kitchen. This cake is almost a combination of a blueberry buckle and sweet cornbread, but one million times yummier. We loved this for dessert but it can be easily be served for breakfast, brunch or the perfect late night snack.
Adapted from The Smitten Kitchen Cookbook
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For the Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for the pan
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon lemon zest, freshly grated
1/3 cup Greek yogurt
2 cups fresh blueberries, rinsed and patted dry
For the Streusel:
1/2 cup granulated sugar
6 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 350 degrees. Line the bottom of a 8x8 square pan (or 9x9) with parchment paper. Butter and flour the pan or coat with cooking spray.
In a medium bowl, mix together the flour, cornmeal, baking powder, and salt. Set aside. In the bowl of the stand mixer, cream the butter with sugar in a large bowl until light and fluffy. Add the eggs one at a time, scraping down the bowl as needed. Then add the vanilla and lemon zest. Add the dry ingredients a third at time, alternating with the yogurt or sour cream. Fold in the blueberries.
Pour the batter in the prepared pan and using a spatula spread it evenly across. Mix the streusel ingredients together in the same dry-ingredient bowl either by mashing everything with a fork or your fingers until it feels like coarse sand. Generously scatter the topping over the batter.
Bake for about 35 minutes, or until the top is golden brown or a toothpick inserted in the middle comes out clean. Cool in pan for 5 to 10 minutes, then loosen the sides with a spatula or knife and then flip out onto a cooling rack. Cut into squares.
Yield: 16 squares
Review: Simply scrumptious and this would be a fantastic addition to your Easter menu plans. It's time to start planning ahead because this month might fly by as fast as February did!
Blueberry Cornmeal Butter Cake