Blueberry Cornmeal Cake

Made with frozen blueberries. Work quickly to fill the pan (s), the better stiffens up quickly after adding them! I used 9x5 and 2x5 pans, lined with parchment and cooking spray. The small pan took 45min, larger was more like an hour. It's a tender, fluffy cake, so good! Don't forget the lemon zest with the butter and eggs.

• 8 tablespoons butter (1 stick), room temp
• 1 cup sugar (200 g)
• 1 cup flour (125 g)
• 1/2 cup cornmeal (60 g)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 teaspoon vanilla
• 1/2 teaspoon lemon zest
• 1/3 cup sour cream (80 g)
• 2 cups blueberries (190 g)
• Streusel topping
• 1/2 cup sugar (100 g)
• 6 tablespoons flour (45 g)
• 2 tablespoons cornmeal (15 g)
• 1/4 teaspoon cinnamon
• pinch salt
• 2 tablespoons cold butter, cut into pieces (55 g)

Preheat over to 350 degrees. Cream butter and sugar until light and fluffy. Mix dry ingredients in a separate bowl. Add eggs and vanilla to butter mixture. Mix in 1/3 flour mixture, 1/2 sour cream, 1/3 flour mixture, remaining sour cream. To the remaining 1/3 flour mixture, fold in blueberries.Hand fold into the batter. Pour into a buttered and floured 8" square pan. Make streusel: Mix dry ingredients together. incorporate butter bits until mixture becomes sandy in texture. Sprinkle over batter and bake about 40 to 45 minutes.

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