Ingredients:
1/2 cup cornmeal
2 teaspoons cornmeal
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup brown sugar
2 tablespoons brown sugar
3/4 cup butter, cut into pieces
1 large eggs
1 tablespoon lemon juice
2 1/4 cups fresh blueberries
1 lemons, zest of
Directions:
Preheat oven to 350F and spray a 9-10″ springform pan with cooking spray.
Place 1/2 cup cornmeal, flour, baking soda, baking powder and 2/3 cup brown sugar in a food processor and pulse for a few seconds until well combined.
Add the lemon zest and butter and pulse until mixture looks like breadcrumbs.
Add the egg and lemon juice and mix just until combined.
Put 2/3 of the mixture in the pan and press lightly to even it in the pan.
Sprinkle with 2 teaspoons cornmeal, the blueberries and the 2 tablespoons brown sugar (in that order).
Crumble the remaining cake mixture evenly over the top and press down lightly.
Bake for 35 minutes or until golden brown and a toothpick comes out clean.
Cool for at least 20 minutes before removing the sides of the cake pan.
Serve warm with whipped cream or ice-cream, best served within 2-3 hours of baking.
Servings: 10
Time preparation: 35 min.
Time total: 70 min.