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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/3 cups unbleached flour, plus more for the pan
1/4 cup finely ground yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
1 cup sugar
1 tsp grated lemon zest
2 large eggs at room temperature
1 tbsp fresh lemon juice
1/2 cup low-fat buttermilk
Topping
1 cup fresh blueberries, rinsed and well dried
1 tbsp sugar
1 tbsp unbleached flour
Position a rack in the center of the oven and preheat heat the oven to 350.
Lightly butter a 9 inch round cake pan. Line the bottom with a parchment cut in a circle to fit the pan, lightly flour the sides, and tap out the excess.
In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until well blended. In a mixing bowl, with the paddle attachment (or with a hand mixer), beat the butter, sugar and lemon zest on medium high until well blended and fluffy, about 3 minutes.
Add the eggs, one at a time, beating on medium speed until just blended. Add the lemon juice with the second egg (the batter will appear curdled; don't worry). Fold in half the dry ingredients, then the buttermilk, then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
Meanwhile, make the topping.
In a small bowl, combine the blueberries, sugar and flour. Using a fork, mix the ingredients, lightly crushing the blueberries and evenly coating them with the flour and sugar. After the cake has baked for 15 minutes, slide the oven rack out and quickly scatter the blueberries evenly over the top of the cake (discard any flour and sugar that doesn't adhere to the berries). Continue baking until a toothpick inserted in the center of the cake comes out clean, another 23 to 25 minutes.
Remove from the oven and let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the blueberries are on top. Serve warm or at room temperature.
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BLUEBERRY-LEMON CORNMEAL CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/3 cups unbleached flour, plus more for the pan
1/4 cup finely ground yellow cornmeal
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
1 cup sugar
1 tsp grated lemon zest
2 large eggs at room temperature
1 tbsp fresh lemon juice
1/2 cup low-fat buttermilk
Topping
1 cup fresh blueberries, rinsed and well dried
1 tbsp sugar
1 tbsp unbleached flour
Position a rack in the center of the oven and preheat heat the oven to 350.
Lightly butter a 9 inch round cake pan. Line the bottom with a parchment cut in a circle to fit the pan, lightly flour the sides, and tap out the excess.
In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until well blended. In a mixing bowl, with the paddle attachment (or with a hand mixer), beat the butter, sugar and lemon zest on medium high until well blended and fluffy, about 3 minutes.
Add the eggs, one at a time, beating on medium speed until just blended. Add the lemon juice with the second egg (the batter will appear curdled; don't worry). Fold in half the dry ingredients, then the buttermilk, then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
Meanwhile, make the topping.
In a small bowl, combine the blueberries, sugar and flour. Using a fork, mix the ingredients, lightly crushing the blueberries and evenly coating them with the flour and sugar. After the cake has baked for 15 minutes, slide the oven rack out and quickly scatter the blueberries evenly over the top of the cake (discard any flour and sugar that doesn't adhere to the berries). Continue baking until a toothpick inserted in the center of the cake comes out clean, another 23 to 25 minutes.
Remove from the oven and let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both rack and pan, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the blueberries are on top. Serve warm or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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