Vancouver, October 2014
I wasn’t sure what to make this time around, especially as I wanted something delicious to bring to Fiesta Friday hosted by The Novice Gardener. Beth and I had talked about maybe a moussaka- but I saved my eggplants for mutabal (by the way Hanin- delicious recipe you posted!). It makes an entire salad bowl of mutabal….I am so happy). My friend Anna was coming over for dinner and was running a bit late. I wanted to try a recipe from Deb Perelman’s amazing cookbook based off her just as incredible blog “The Smitten Kitchen“. Just so happens I had all the ingredients for her Blueberry Cornmeal Butter cake. SO! Here is is!!!
Note: Deb Perelman’s original recipe calls for unsalted butter. I only had salted so I just didn’t add the salt later in the recipe. If you do use unsalted butter, add 1/2 tsp salt to the cake and a pinch to the streusel.
8 tbsp salted butter (room temperature)
1 cup all-purpose flour (I used heirloom wholewheat and it worked great)
½ cup cornmeal
2 tsp baking powder
1 cup sugar
2 large eggs
¼ tsp vanilla extract (not the artificial stuff- waste of cash)
¼ tsp fresh lemon zest
⅓ cup thick Greek yogurt (original recipe uses sour cream)
2 cups blueberries (I didn’t have enough blueberries; but I had some frozen strawberries and raspberries that I added in to make 2 cups)
½ cup sugar
6 tbsp all-purpose flour (wholewheat works too!)
2 tbsp cornmeal
¼ tsp cinnamon
2 tbsp salted butter
Preheat oven to 350°F (180°C). Line the bottom of an 8-inch pan with parchment. Now, Deb uses a square pan. I only had a circular one but it worked a treat. Up to you! Then butter and flour the parchment and set aside. Wash and pat dry your berries. I used frozen- I didn’t thaw them- just took them out at the beginning of the cooking session.
Dry ingredients flour, cornmeal, baking powder are whisked together and put in a medium sized bowl. Set aside.
Take out your electric beater (yay! mine is pink 🙂 ) Beat the butter and the sugar together until fluffy. Beat in eggs one at a time.
Add vanilla, zest and a third of your dry mix. Beat together. Scrape the sides, add the yogurt and beat again. Add another third of the flour mix and beat again.
Add your last third of the dry mix to your berries and mix gently together. FOLD in the floured berries into the wet mix…no more beating!
Spread the cake batter in your lovely cake tin. Now we make the streusel topping! Put all the dry ingredients in a bowl. Add the cold butter and crumble through through fingers until it resembles bread crumbs. If you want, you can just use a fork and knife. Spread the crumbs over the cake batter and put in the oven!
Deb’s original recipe says to bake until golden and tester inserted comes out clean- which should be around 35 mins of baking time. Mine took nearly an hour to cook- maybe as a result of using a circular pan. Either way- start with 30 mins and go from there.
Once cooked, place the cake still in the pan on a cooling rack for a few minutes. Then take out and serve! Mmmmmmm.
I can say that this also makes a perfect breakfast cake. Enjoy!!!!