Blueberry Cornmeal Butter Cake

Recipe from the Smitten Kitchen Cookbook. I’m not sure if this was objectively better than SK’s blueberry crumb bars which I’ve previously posted, but my labmates totally devoured this cake. I used Greek yogurt instead of sour cream and it worked great. It also needed about 10-15 minutes longer in the oven than the recipe stated.

Personally, I expected this to be more like a blueberry cornbread, but the cornmeal flavor didn’t really come through. Perhaps some freeze-dried corn powder à la Christina Tosi/Momofuku Milk Bar…? Also, there was a lot of streusel topping which made the whole thing kind of crumbly – I think you could comfortably halve the amount of streusel (except maybe keep the full amount of butter to keep everything together).