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Blueberry Corn Cake




Source of Recipe


Internet


Recipe Introduction


If fresh blueberries are not in season, fold in dried blueberries or cranberries. Served with a dollop of lemon curd or lemon yogurt, or a scoop of lemon gelaton, this homespun dessert becomes worthy of a fancy dinner party.



List of Ingredients




2/3 C. all-purpose flour
6 Tbsp. granulated sugar
1/4 C. yellow cornmeal
1 tsp. baking powder
6 Tbsp. heavy cream
3 Tbsp. unsalted butter, melted
1 large egg
1/2 C. Blueberries

Recipe



Preheat the oven to 400°F.
Butter an 8-inch square baking pan. In a mixing bowl, whisk together the flour, sugar, cornmeal, and baking powder. In a smaller bowl, whisk together the cream, melted butter, and egg. Stir the liquid ingredients into the dry ingredients just until blended, then stir in the blueberries. Scrape the batter into the prepared pan, smoothing the top.

Bake at 400°F. until the cake is firm and golden, 20 to 23 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature.