It makes laugh on writing this post. Because I have this blog account since 2 years and finally I am blogging my recipes and with only few recipes I am also celebrating the anniversary. So, to celebrate today, I thought I would share this tasty, delicious, nutty, blueberry snack cake which an absolutely favorite of my husband and me.
I might have made this several times. Every time it comes out perfect. I just do not want to change anything about it.
Here’s a glimpse of the cake before I share the recipe.
Recipe Adapted from Food52
- 1 cup all-purpose flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 pound (1 stick) unsalted butter, softened
- 1 cup + 1 tablespoon sugar, divided use
- 2 eggs
- 1/3 cup whole or lowfat milk
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- 2 cups blueberries
- 1 cup chopped pecans or walnuts
- Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.
- Whisk together the flour, cornmeal, baking powder, and salt in a large bowl.
- Using an electric mixer or a food processor, cream the butter and a cup of the sugar together until smooth. Add the eggs, milk, vanilla, and lemon zest and process or beat until smooth. Spoon the flour mixture into the processor or bowl and pulse or beat just until the flour is incorporated. If the batter is in a food processor, transfer it to a large bowl.
- Sprinkle the blueberries over the batter and gently fold them in, just until combined. In this way of mixing berries they settle down at the bottom of the dish, but if you want the blueberries to stay afloat in the cake then I would suggest you mix the berries with 2 tablespoons of dry flour and then mix it in the batter.Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the nuts and then with the remaining 1 tablespoon of sugar.
- Bake until the nuts are deep brown and a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Place the pan on a wire rack to cool. (The cake can be wrapped well and stored at cool room temperature for 1 day or frozen.)
- Cut into any shape and serve it with a dollop of ice cream or a cup of iced-coffee. It’s darn hot outside.
I absolutely cannot wait to dig into the cake just as it is out the oven. Trust me that smell of blueberries along with lemon is absolutely divine. Personally, I do not like the flavor or taste of the cake once it is stored in the fridge. If I have to , then I prefer to heat it a little bit in the oven and then enjoy it.
I regularly submit recipes to Food52 site. The site has inspired me to take up extreme challenges and enjoy loved home baked treats. There are some really fantastic home cooks on the site. GO and check it out for yourself.