Blueberry Cornmeal Cake

Blueberry Cornmeal Cake

One of the things I love about writing my Bread Shop Mystery series is that I get to read cookbooks, which is a favorite pastime.

I also then get to adapt recipes and bake.

And one of the things I love about living in North Carolina is the blueberries. We have two blueberry farms nearby. I go to pick them several times during the short summer window when they are ripe.

Sometimes I make blueberry jam; sometimes I bake blueberry pie (my favorite!); sometimes I make blueberry strata; and sometimes, I make this recipe: Blueberry Cornmeal Cake.

We have a gluten free household, so I look for recipes that can be easily converted to GF. This is one. It’s equally good with wheat flour or GF flour.

This recipe is a Friday favorite of the victim in Bread Over Troubled Water. Of course his death has nothing to do with the actual cake.

It’s a great holiday breakfast cake, too. We love to have sweet baked treats like this on weekend mornings (especially Christmas!). What is your favorite brunch baked treat?

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Servings 6

Ingredients

1/2 Cup Unsalted butter, softened
1 Cup Granulated Sugar
2 Eggs
Zest from 2 lemons
1 1/2 Cups All-purpose flour or cup for cup gluten-free flour
1/2 Cup Medium-grind yellow cornmeal
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2/3 Cup Buttermilk
1 1.2 Cups Fresh Blueberries

Instructions

Preheat oven to 350°F.
Butter or grease an 8-inch springform pan. You can also cut a parchment round to fit the bottom of the pan.
Stir together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Cream sugar and butter using stand mixer or hand held mixer until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Add lemon zest.
Add dry ingredients to butter mixture, alternating with buttermilk End with flour mixture.
Pour batter into prepared cake pan. Sprinkle fresh blueberries on top.
Bake at 350 degrees for approximately 40-50 minutes. The cake should starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip.
Cool in pan for 10 minutes. Remove the cake from the springform pan; serve warm or at room temperature.

Notes

Enjoy this yummy blueberry cake!