This morning I updated my facebook status to show that I would be blueberry picking. Almost instantly my BFF commented that her neighbor had amalgamated two recipes and come up with a citrus blueberry cornmeal loaf – and right away I remembered a recipe from one of my beloved copies of Fine Cooking – can you imagine it was a September 2006 issue, and I still remembered the recipe and which specific magazine it was in? – scary.
Well I’m back from blueberry picking, they’re absolutely gorgeous and still warm from the sun, and I’m about to get the kitchen all fired up. That’s right, I haven’t made the cake (today) yet, but I have in the past, and it’s stellar. That being said, I feel confident offering the recipe before the mixing and fixing begins.
Blueberry Lemon Cornmeal Cake
adapted (slightly) from Fine Cooking, September 2006
1 1/3 cup flour
1/4 cup finely ground yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
2 large eggs
1 tablespoon fresh lemon juice
1/2 cup buttermilk
1 cup fresh blueberries
1 tablespoon sugar
1 tablespoon flour
Preheat oven to 350 degrees.
Line and lightly butter a 9″ round cake pan.
Mix dry ingredients well. Set aside.
Beat butter, sugar and lemon zest until fluffy, about 3 minutes.
Add eggs one at a time, then lemon juice.
Fold in half the dry ingredients, then the buttermilk, and the last half of the dry ingredients.
Scrape batter into pan and bake for 15 minutes.
Combine the blueberries, sugar, and flour.
After 15 minutes, quickly scatter the blueberries on the top of the cake.
Continue baking until inserted toothpick comes out clean, another 20-25 minutes.
Cool 15 minutes and serve at room temperature.