Blueberry cornmeal cake.

While the star relationship of this blog is the one between corn and alkaline substrates, the star pairing in this recipe is between the blueberries and lemon zest. The sweet cornmeal cake makes a great, full-bodied delivery for these two, letting them shine slightly brighter than a regular flour cake would. As always nixtamal makes a wonderful substitute for the regular cornmeal, and also makes for a softer cake. 

Blueberry Cornmeal Cake

Total Time: about one hour; Servings: 8-10

Ingredients:

• 2 tablespoons unsalted butter, melted and cooled slightly, plus enough to grease your pan
• 1/2 c. plus two tablespoons all-purpose flour (or gluten-free substitute)
• 1/2 c. fine ground cornmeal or nixtamal
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 c. sugar
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 c. vegetable oil
• 6 tablespoons buttermilk
• 2 tablespoons honey
• 1/2 pound blueberries

Preparation:

Preheat oven to 350. Butter a 8x8x2″ baking dish. Whisk the 1/2 c. and 2 tablespoons flour, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter and whisk together until blended. Whisk in the flour mixture, then buttermilk. Stir in the honey, being careful not to fully incorporate.

Pour batter into prepared dish. Toss half of the blueberries over the cake batter. Bake until the cake turns light golden brown around the edges, and starts to set, about 15-17 minutes. Remove from the oven and scatter the remaining blueberries over the cake. Bake the cake another five to ten minutes, or until the top is golden brown, then cover with tin foil, and cook until the cake is done. Let the cake cool, and serve warm or at room temperature.