Smitten Kitchen’s Blueberry Cornmeal Cake

A blueberry cornmeal cake is a Southern staple. The tame exterior is topped off with a crunchy sugary topping. The cake is best served the day it was made, if not the next day. They can be kept in the fridge for up to three days.

This recipe is a cinch to make and is sure to please your guests. You can either make one cake or a dozen cupcakes. If you want a small batch, you can easily use a mini bundt pan. You’ll need a stand mixer with a paddle attachment to beat the ingredients together. For extra flair, you can top the batter with a layer of whipped cream or sour cream.

The recipe starts with a well-blended cornmeal and flour mixture. You’ll need two eggs and a cup of butter for the best results. For a moist, rich flavor, you’ll need to whip the ingredients together on high for at least three minutes. You’ll also need vanilla, salt and baking powder. A stand mixer is ideal, as you can avoid the added fat of using a hand blender. If you don’t have one, a whisk is a great alternative.

For a more traditional cake, you’ll need an 8-inch square pan or two cupcake pans. If you’re in a hurry, you can whip the mixture up in under 10 minutes. You’ll need a rubber spatula to spread it out evenly in the pan. You can serve these in the traditional fashion, or you can toast them under the broiler for a little more golden goodness. This is a great recipe for any occasion, from birthdays to potlucks. You can even top off your brunch with these bad boys. It’s worth the effort to try out this unique dessert.

The blueberry cornmeal cake is a great way to enjoy summer’s sweet treat. It’s also a great option for breakfast or a snack on the go. With a little forethought, you can be sure you’ll have an oh-so-good treat on your hands in no time. For more information, check out Smitten Kitchen’s blog. The recipe for a classic blueberry cornmeal cake is easy to follow, and your family will love the treat. The best part is that you can make the recipe in stages, and it will last for a few days in the refrigerator.