A simple, moist, lightly sweetened cake with a killer blueberry to batter ratio. Serve for breakfast or snack. Top with sweetened homemade whipped cream if you wish! For this recipe, I like to sweeten the whipped cream with both maple syrup and powdered sugar.
- 1 1/2 c. unbleached all-purpose flour
- 1/2 c. cornmeal
- 1/2 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 8 tbsp. unsalted butter, room temperature
- 1/2 c. maple syrup
- 2 large eggs
- 2/3 c. plain whole milk yogurt
- 1 tsp. pure vanilla extract
- 3 c. fresh blueberries
- 1/2 c. rolled oats
- 1/2 c. pecans
- 2 tbsp. maple syrup
- 1 tbsp. butter
- 1 tbsp. flour
- pinch of salt
- Preheat oven to 325 degrees. Prepare 9″ cake pan or two 6″ cake pans. Set aside.
- In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together butter and maple syrup until well combined and pale in color, about 3 minutes. Beat in egg, yogurt, and vanilla until just combined.
- Add dry ingredients and beat until just incorporated. Fold in blueberries and evenly distribute in pan, smoothing out the top. The batter will be on the thicker side.
- Make crumble by combining all the ingredients until evenly combined. Top cake.
- Bake for about an hour. Halfway through, cover cake with foil to keep crumble from over-browning.
- Allow cake to cool in pan atleast 20 minutes before removing and serving.
Recipe lightly adapted from Homegrown: Illustrated Bites.
• Try this variation: substitute blueberries for cherries, vanilla extract for almond, and pecans for slivered almonds.