1 day ago
Thursday, June 9, 2016
Even if you are not a baker, you will be making this cake all summer long........it's so easy.
June is blueberry season here in the Garden State, and they are best right now! I buy 4 containers at the farmer's market per week.
I eat them daily w/ yogurt, and bake a blueberry cake weekly.
This recipe is from my neighbor Val, who got it from her friend Terry, who got it from a friend's cousin Louise......who cut it out from a magazine while waiting in the doctor's office, and then I saw the exact recipe in the Food52 Genius Recipes Cookbook......originally published from The New England Cookbook and so on, and so on......
Well, now it is mine, and I can do with it what I like.
I find cornmeal cakes are usually a bit on the dry side, however, this recipe only uses 3 tablespoons, so there is a nice crumb to moist ratio (whatever that means!).
I baked it in a 9" cast iron skillet and sprinkled it with delicious raw pecans from my Kings Food Market (their premium brand of nuts are the best that I have found locally), along w/ raw sugar.
This is a fantastic, easy cake and takes only 35 minutes to bake.
Blueberry Cornmeal Skillet Cake w/ Pecan Topping: (adapted from Food52 and The New England Cookbook)
1 cup flour
3 tbsp cornmeal
1/2 tsp salt
1 tsp baking powder
1 stick (8 oz.) butter, softened
1 cup sugar
1 tsp vanilla extract
zest of a lemon
1 1/2 cups of blueberries, divided
1/3 cup lowfat milk
1/2 cup of Kings premium raw pecans, chopped
1/2 cup of turbinado (raw) sugar
Butter a 9" cast iron skillet.
Mix the dry ingredients in a separate bowl.
Mix the butter w/ the sugar, zest, eggs, vanilla and milk. Fold in 1 cup of the blueberries gently.
Spread batter in the buttered skillet and dot the top of the cake batter w/ the 1/2 cup of remaining blueberries.
Mix the chopped pecans w/ the raw sugar in a small bowl.
Sprinkle this mixture on top of the blueberries.
Gently press the nuts and blueberries down with a spoon so it adheres to the batter.
Bake in a 350F oven for 35-40 minutes until golden.
Let cool and slice.
GREAT served w/ whipped cream.