I have made this blueberry dessert several times now. We went to a block party a couple weeks ago, had a group of friends over for a Bar-B-Que, and family came in to town last week. It is always a hit. This last time I used frozen blueberries and it was just as good. Let me say they were fresh frozen only a week ago, by me, so they hadn't been in the freezer forever.
This recipe is Brooke Dojny's
Blueberry Snack Cake with Toasted Pecan Topping, and it serves 8.
Ingredients:
1
cup all-purpose flour
3
tablespoons cornmeal
1
teaspoon baking powder
1/2
teaspoon salt
1/4
pound (1 stick) unsalted butter, softened
1
cup + 1 tablespoon sugar, divided use
2
eggs
1
1/2 teaspoon vanilla extract
1/2
teaspoon grated lemon zest
2
cups blueberries
1
cup chopped pecans or walnuts
Preheat
the oven to 350 degrees. Grease a 9-inch square baking pan.
Whisk
together the flour, cornmeal, baking powder, and salt in a large bowl.
1/3
cup whole or lowfat milk
Directions:
Using
an electric mixer or a food processor, cream the butter and 1 cup of the sugar
together until smooth. Add the eggs, milk, vanilla, and lemon zest and process
or beat until smooth. Spoon the flour mixture into the processor or bowl and
pulse or beat just until the flour is incorporated. If the batter is in a food
processor, transfer it to a large bowl.
Sprinkle
the blueberries over the batter and gently fold them in, just until combined.
Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the
nuts and then with the remaining 1 tablespoon of sugar.
Bake
until the nuts are deep brown and a tester inserted in the center of the cake
comes out clean, 40 to 45 minutes. Place the pan on a wire rack to cool. (The
cake can be wrapped well and stored at cool room temperature for 1 day or
frozen.)
Cut
into squares or wedges in the pan to serve. After a couple of bites, you know you'll make this again.
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