Blueberry cornmeal cake

Name: Blueberry cornmeal cake
Cuisine: American
Ingredients: 1 1/2 cups flour; 1/3 cup cornmeal; 1/3 cup powdered sugar; 1/4 cup brown sugar; 1 teaspoon baking powder; 3/4 cup salted butter, melted; 1 pound blueberries (or mixed berries), fresh or frozen; 1/2 cup brown sugar; 2 tablespoons fresh lemon juice; 1/4 teaspoon lemon zest; 2 tablespoons flour; pinch salt

e s @umamisf

Modified from Alison Roman's recipe

e s @umamisf

Modified from Alison Roman's recipe

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Ingredients

Crust and topping
1 1/2 cupsflour
1/3 cupcornmeal
1/3 cuppowdered sugar
1/4 cupbrown sugar
1 teaspoonbaking powder
3/4 cupsalted butter, melted
Filling
1 poundblueberries (or mixed berries), fresh or frozen
1/2 cupbrown sugar
2 tablespoonsfresh lemon juice
1/4 teaspoonlemon zest
2 tablespoonsflour
pinchsalt

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Steps

1

Crust: preheat oven to 350 F. Whisk together the dry ingredients, then add the melted butter. Use a wooden spoon to combine.
2

Press 3/4 of the crust mixture into a 9 inch springform pan lined with parchment paper. Create a half inch edge with the crust on the sides of the pan. Bake for 10 minutes.
3

Filling: Toss all of the ingredients together and place in the baked crust. Sprinkle the 1/4 remaining crust mix over the berries.
4

Bake for 40 - 45 minute for fresh berries, and 50 - 60 minutes for frozen berries. Bake until the top is golden brown and the fruit is bubbling. Cool and then slice. Store in the refrigerator.
5

If using frozen berries, increase to 1 1/2 pounds of fruit and thaw the berries first.