Blueberry Cornmeal Butter Cake
Posted: July 26, 2014 Filed under: Uncategorized Leave a commentRecipe 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).