Cornmeal Blueberry Cake

The best part of this cake are the crispy edges!  If the top browns before the cake is done, cover with foil for the remainder of the baking time.

Adapted from a recipe from the Smitten Kitchen Cookbook

• 1/2 cup flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 3 TBSP butter, room temperature
• 2 TBSP brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/4 tsp vanilla
• 2 1/2 TBSP buttermilk
• 1 cup blueberries

1. Preheat oven to 350 degrees
2. Whisk flour, cornmeal, baking powder, lemon zest and salt in a large measuring cup. Set aside.
3. In another bowl, beat the butter, sugar and brown sugar until  light and well-incorporated.  Add the egg and vanilla.
4. Beat in half of the flour mixture into the egg mixture.  Add the buttermilk, then the remaining flour mixture, beating in between.  Scrape the sides down as needed .
5. *If doubling the recipe, add flour mixture in thirds, combining the last third of flour with the blueberries before folding it into the batter.
6. Fold in the blueberries.
7. Spread into the green oval Le Crueset baking dish.
8. Baking until golden brown and the edges are crisped, about 45 minutes.

The recipe as is yields a thin crisp cake, almost cross-between a cookie.  Doubling the recipe would likely yield a thicker more cake-like structure.