Old-Fashioned Blueberry Cornbread Cake
Servings: 9
Ingredients
- 1 c all-purpose flour
- 1 c yellow cornmeal stone ground if possible
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ¾ c very finely chopped pecans
- ½ c unsalted butter 1 stick, room temperature
- ¾ c brown sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- ¼ c milk
- 1 teaspoon lemon zest
For the topping:
- ¾ c all-purpose flour
- ⅓ c brown sugar
- ¼ c melted and cooled unsalted butter
- 1 c fresh blueberries frozen blueberries can be substituted - do not thaw
Instructions
- To begin, preheat your oven to 350 degrees.
- In a bowl, stir together the flour, cornmeal, baking soda, salt, and nutmeg.
- Stir in the chopped pecans. Set this aside for now.
- In your mixing bowl, beat together the butter and brown sugar until it is fluffy.
- Mix in the egg yolks, vanilla extract, lemon zest, and milk.
- Add in the dry mixture and stir until it is just combined.
- Gently fold in the blueberries.
- Prepare a 9-inch square baking pan by coating it with butter, or spraying it with baking spray.
- Spread the thick batter evenly into the pan. Set this aside while you prepare the topping.
- In a bowl, combine the flour and brown sugar. I find mixing this with a fork to work best. Break up any brown sugar lumps.
- Add in the melted butter and mix with the fork until a crumbly mixture has formed and there is no more visible dry flour.
- Sprinkle this all over the top of the batter.
- Bake for 40-45 minutes, or until a wooden pick tests done in the center.
- Cool for at least 15 minutes before cutting.
- This cake is great by itself at room temperature or warm with some vanilla ice cream.
See This Recipe:
https://cosmopolitancornbread.com/blueberry-cornbread-cake/Nutrition
Serving: 1c | Calories: 585kcal | Carbohydrates: 54g | Protein: 6g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 17g | Cholesterol: 143mg | Sodium: 156mg | Fiber: 3g | Sugar: 23g
