There's nothing I love more than a great seasonal dish, and this cake just screams summer. Chock-full of sweet blueberries, with crispy, buttery edges from the pan, and that subtle cornmeal texture, this cake is a sure crowd pleaser.
A cross between a cobbler, muffin, and cake, this stunner would be perfect for breakfast with coffee, or a casual dessert.
* 1 1/4 c. flour
* 1/2 c. yellow cornmeal
* 3/4 c. sugar
* 1 tsp. baking powder
* 1 tsp. salt
* 1/2 tsp. vanilla
* 1/2 c. buttermilk
* 2 eggs
* 1 stick butter, melted, plus 2 tbsp, separately
* 1 pint blueberries, washed and dried
* powdered sugar, for dusting (optional)
Preheat the oven to 375. In a bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, combine melted buter, buttermilk, eggs, and vanilla.
Place a 12 inch cast-iron pan or oven proof skillet in the oven with remaining 2 tbsp. of butter. Heat it for 5 minutes, or until the butter is melted. Swirl the butter around the pan.
Add egg mixture to flour mixture, and whisk until just combined. Pour into the heated, buttered, skillet. Distribute blueberries on top of the batter (it will be thick, but the batter will bake around the blueberries). Bake for 30-35 minutes, or until golden brown around the edges. Let cool slightly and dust with powdered sugar. Serve warm. Enjoy!