Sunday, September 14, 2014

blueberry cornmeal butter cake

I KNOW. Pumpkin spice everything is already dominating the food world. But I'm still loving the late summer produce that we're getting from our CSA! Let's hang on to summer for one more recipe, yes?

This quick, easy little cake is perfect for breakfast, a snack, or alongside some vanilla ice cream for an indulgent dessert. It's the perfect sweet-but-not-too-sweet treat. Make this before summer officially ends! Which, despite what Starbucks is telling you, isn't for another week. :)

Blueberry Cornmeal Butter Cake (from the Smitten Kitchen Cookbook)
makes one 8x8-inch cake

for the cake, you'll need:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 teaspoon vanilla
zest of 1 lemon
1/3 cup sour cream
2 cups blueberries

for the streusel, you'll need:
1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons unsalted butter, cut into pieces

Preheat oven to 350 degrees F. Line the bottom and an 8x8 pan with parchment, then coat with butter and flour the bottom and sides.

Whisk the flour, cornmeal, baking powder, and salt in a bowl.

Beat the butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the vanilla and lemon zest.

Add a third of the flour mixture and stir until just incorporated. Stir in the sour cream. Stir in another third of the flour mixture. Scrape down the sides of the bowl. Mix the rest of the flour with the blueberries. Gently fold in the blueberry-flour mixture into the batter.

Spread the batter into your prepared pan. In a small bowl, combine the streusel ingredients with a fork, then scatter the mixture over the top of the cake.

Bake for 35-40 minutes, or until the top is golden brown and a tester comes out clean. Cool in pan on a wire rack before turning out to cool completely. Enjoy!

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  1. Hi Marie, what a wonderful little cake, great combination of flavors.

  2. Looks so tasty! I'm all about a good cornmeal cake. Glad we're on the same page regarding fall! Have a great week :)

  3. This is the kind of cake for all seasons, Marie! It looks lovely and sounds perfectly delicious.

  4. Blueberries + cornmeal + butter + cake = best combo of words, ever. This looks delicious!

    stephanie @ girl versus dough

  5. I love blueberry and I'm all about holding on to summer just a little longer! This looks great! :)

  6. Cornmeal Butter Cake?!?!?! OMG.. this is like everything I love about cake.. cake should be made with cornmeal and butter. :)

  7. Oh that looks lovely!! I'm all for hanging on to summer Marie! What a perfect way to do so!

  8. I still want to be eating all the bluebs! Pass me a big slice of this baby.

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