Imagine for a second a hybrid of cornbread and streusel-topped coffee cake. Now, add in summer-ripened blueberries. This cake is all you just imagined and more. I recently made this as a dessert for a Shabbat dinner and it was a big hit. Luckily, I snagged a leftover piece to take home (etiquette be damned) and the next morning I devoured it with my coffee. Although this cake made a fabulous dessert, it was even better as a breakfast treat.  I happened to have some store-bought blueberry muffins around and they paled in comparison to this cake. And I’m no muffin-snob, I love me a good store-bought blueberry muffin. But, next to this cake, the muffin didn’t stand a chance.

Blueberry Cornmeal Butter Cake

From the Smitten Kitchen Cookbook

1 stick of butter, at room temperature

1 cup flour

1/2 cup cornmeal

2 tsp baking powder

1/2 tsp salt

1 cup sugar

2 eggs

1/4 tsp vanilla extract

1/4 tsp lemon zest

1/3 cup greek yogurt or sour cream

2 cups blueberries

Streusel

1/2 cup sugar

6 tbsp flour

2 tbsp cornmeal

1/4 tsp cinnamon

pinch of salt

2 tbs butter, cut into small pieces

Preheat your oven to 350 degrees. Line the bottom of an 8-inch square pan with parchment paper and spray with baking pam. Whisk the flour, cornmeal, baking powder and salt in a medium bowl. Using an electric mixer, beat the butter and sugar until fluffy for about 2 minutes. Beat in the eggs one at a time, then add the vanilla and zest. Add a third of the flour mixture, all of the yogurt or sour cream, and another third of the flour, beating until just blended after each addition. Mix the rest of the flour with blueberries and gently fold into the batter. Spread the batter into your pan. In the flour mixture bowl, mix the streusel ingredients together and sprinkle over the cake batter. Bake for 35 minutes or until toothpick tester comes out clean. I probably ended up baking mine for 45 minutes. Let the cake cool in the pan for about 5 minutes and then flip it onto a cooling rack.