{Blueberry Cornmeal Butter Cake}
Not only that, I made some and brought it to work for my lovely co-workers. To say that it went fast was an understatement. It's nice to know that my baking is held in such regard!!!
{Whisking the dry ingredients together}
{Adding eggs to the creamed butter}
{Add flour mixture until just combined! (Key if you want a soft cake!)}
{Mix blueberries with flour and fold into batter}
{Cake batter!}
{Dry ingredients for the topping}
{Add butter and mix until crumbly (hands work best in my opinion so I wear gloves}
{Spread cake batter evenly in the pan; plus a shot of the yummy cake I was making!}
{Sprinkle topping on top of the cake batter; this is the cake that I made for work. I doubled the recipe to fit this pan}
{My grandparents gave me this pan; it's called a brownie tin. Same principle as a cupcake tin, just square. The original recipe only makes this much, and I had not used this pan so I decided to do it (it's much better individually in my opinion because the edges get crunchy!)}
One year ago: Peach Sangria
Blueberry Cornmeal Butter Cake
from smitten kitchen cookbook
Makes an 8x8 pan or 12 cupcakes
1 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/3 cup sour cream
2 cups blueberries
Topping:
1/2 cup sugar
6 tablespoons flour
2 tablespoons cornmeal
1/4 teaspoon ground cinnamon
dash of salt
3 tablespoons butter, at room temperature
- Preheat oven to 350.
- Whisk flour, cornmeal, baking powder and salt in a medium bowl and set aside.
- Using a mixer, beat butter and sugar together until pale and fluffy, about 3 minutes.
- Add eggs in one at a time, scraping down the bowl between additions.
- Add vanilla and lemon zest until combined.
- Add 1/3 of the flour mixture and mix until just combined. Add sour cream and mix until just combined. Add another 1/3 of the flour mixture until just combined.
- Add blueberries to the remaining flour and stir to combine.
- Gently fold blueberry-flour mixture into the batter until just combined.
- Spray cake pan or cupcake tins with non-stick spray. Spread the cake batter evenly if in a pan; if in a cupcake tin, fill each cup until almost full and smooth out the top.
- Mix topping ingredients in the bowl that held the blueberry-flour mixture (save dishes!) until crumbly.
- Spread the topping evenly and in a thin layer--this mean that you might not use all the topping. I made this twice and never did use it all, but I sat there and ate it instead (don't judge).
- Bake until a tester comes out clean--cake pan will take about 70 minutes while cupcakes will take 20-25. To ensure even brown-ness, turn the pan halfway through baking.
- Cool and watch as they last a scant 24 hours!
So go forth and make cake! No excuse or reason needed! ;o)
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