Thursday, September 26, 2019

Blueberry cornmeal butter 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

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
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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