Sixteen years ago I was about to bake a blueberry cake when I received a phone call from my daughter Kristin announcing she was in labor. Hours later my beautiful grandson Nico was born along with a tradition of baking a blueberry cake. It is only recently that I learned Nico did not like blueberries and would prefer a salted caramel tart or a pumpkin pie. I am not ready to stop this tradition but when I see Nico the next time, I will be bringing him either a caramel tart or a pumpkin pie rather than a blueberry cake.
Happy birthday Nico.
With love....
Blueberry Cornmeal Butter Cake
adapted from
the
smitten kitchen
cookbook
deb perelman
ingredients
8 tablespoons unsalted butter, at room temperature
plus more for pan
1 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon freshly grated lemon zest
1/3 cup sour cream
2 cups blueberries, rinsed and patted dry
streusel
1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon good cinnamon
pinch of table salt
2 tablespoons unsalted butter cut into small pieces
Preheat your oven to 350 degrees F. Line the bottom of the pan with parchment paper, then either butter and flour the bottom and sides, or coat them with a nonstick spray.
Whisk the flour, cornmeal, baking powder, and salt in a medium bowl, and set aside. Using an electric mixer, beat the butter with the sugar in a large bowl until pale and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between additions, then add vanilla and lemon zest. Add a third of flour mixture, all of sour cream, and another third of the flour, beating until just blended after each addition. Scrap down the sides of bowl. Mix the remaining third of the flour mixture with the blueberries. Fold the blueberry-flour mixture gently into the cake batter.
Spread the cake batter in the prepared cake pan. Use your original dry-ingredients bowl to combine the dry topping ingredients with a fork. Mash in the butter with your fork, fingertips or a pastry blender. Scatter the topping over the batter.
Bake the cake until the top is golden brown and the tester inserted comes out clean, about 35 minutes. Cool the cake in the pan on a rack for 5 minutes. Run the spatula around the edges of the cake to loosen it, then flip out onto a cooling rack.
Happy birthday Nico.
With love....
Blueberry Cornmeal Butter Cake
adapted from
the
smitten kitchen
cookbook
deb perelman
ingredients
8 tablespoons unsalted butter, at room temperature
plus more for pan
1 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon freshly grated lemon zest
1/3 cup sour cream
2 cups blueberries, rinsed and patted dry
streusel
1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon good cinnamon
pinch of table salt
2 tablespoons unsalted butter cut into small pieces
Preheat your oven to 350 degrees F. Line the bottom of the pan with parchment paper, then either butter and flour the bottom and sides, or coat them with a nonstick spray.
Whisk the flour, cornmeal, baking powder, and salt in a medium bowl, and set aside. Using an electric mixer, beat the butter with the sugar in a large bowl until pale and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between additions, then add vanilla and lemon zest. Add a third of flour mixture, all of sour cream, and another third of the flour, beating until just blended after each addition. Scrap down the sides of bowl. Mix the remaining third of the flour mixture with the blueberries. Fold the blueberry-flour mixture gently into the cake batter.
Spread the cake batter in the prepared cake pan. Use your original dry-ingredients bowl to combine the dry topping ingredients with a fork. Mash in the butter with your fork, fingertips or a pastry blender. Scatter the topping over the batter.
Bake the cake until the top is golden brown and the tester inserted comes out clean, about 35 minutes. Cool the cake in the pan on a rack for 5 minutes. Run the spatula around the edges of the cake to loosen it, then flip out onto a cooling rack.
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