Although it was 17 years ago, it seems like just yesterday: Patrick was home from college, my mother was visiting. and Kristin and Hezi were coming up for a family barbecue. The weather was perfect, the steaks ready to put on the grill, and all the side dishes were prepared. The blueberry cake was in the oven when the phone rang. It was Kristin saying she had better plans, she wanted us to meet her at Columbia Presbyterian because she had gone into labor. I took the cake out of the oven, put it in the refrigerator, we piled into the car and headed to the hospital. Several hours later, Kristin gave birth to my first grandson, Nico. He was just beautiful!
When we got home later that night, I preheated the oven, took the partially baked cold cake out of the refrigerator and continued to bake it. I had no idea if it was going to turn out and hoped for the best. Well, it did turn out and it was a most delicious cake. We not only enjoyed it late that night, but also for breakfast the next day.I do not recall the recipe I used, though I believe it was one from a magazine. Regardless, I continue to bake a blueberry cake every year on Nico's birthday. The recipes and cakes have varied over the last twelve years but there is always a blueberry cake to celebrate Nico.
The recipe I chose this year is from Martha Stewart's Dinner at Home—the Cornmeal Cake with Blueberries and Cream. I look forward to Nico making it with me the next time he visits.
Cornmeal Cake with
Blueberries and Cream
adapted from
Martha Stewart's Dinner at Home
Cornmeal Cake with Blueberries and Cream
1 cup plus 2 tablespoons unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1/2 yellow cornmeal
2 teaspoons baking powder
1 cup sugar
3 large eggs , room temperature
1/2 cup sour cream
3 tablespoons honey
1 tablespoon water
1 cup heavy cream
2 cups fresh blueberries
Preheat the oven to 375 degrees. Brush a 9" square baking pan with butter. Sprinkle lightly with flour, shaking to coat evenly, then tap out excess. Whisk flour together with cornmeal, baking powder, and salt in a bowl.
With an electric mixer on medium-high speed, cream butter and 1/4 cup sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating just until incorporated after each, do not overbeat. Mix in sour cream and honey, then beat in flour mixture just until combined, scraping down the sides of bowl as necessary.
Transfer butter to prepared pan spreading smoothly with spatula, Brush surface with the water: sprinkle evenly with remaining 1/4 cup of sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool on wire racke.
Whip cream until soft peaks form. Cut cake into squares and split, if desired: serve with cream and berries.
Follow Anne on twitter and Instagram @AnneFretz
2 teaspoons baking powder
1 cup sugar
3 large eggs , room temperature
1/2 cup sour cream
3 tablespoons honey
1 tablespoon water
1 cup heavy cream
2 cups fresh blueberries
Preheat the oven to 375 degrees. Brush a 9" square baking pan with butter. Sprinkle lightly with flour, shaking to coat evenly, then tap out excess. Whisk flour together with cornmeal, baking powder, and salt in a bowl.
With an electric mixer on medium-high speed, cream butter and 1/4 cup sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating just until incorporated after each, do not overbeat. Mix in sour cream and honey, then beat in flour mixture just until combined, scraping down the sides of bowl as necessary.
Transfer butter to prepared pan spreading smoothly with spatula, Brush surface with the water: sprinkle evenly with remaining 1/4 cup of sugar. Bake until cake springs back when gently pressed in the center, about 30 minutes. Cool on wire racke.
Whip cream until soft peaks form. Cut cake into squares and split, if desired: serve with cream and berries.
Follow Anne on twitter and Instagram @AnneFretz
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