Blueberry Cornmeal Coffee Cake

Happy September! Along with spending an afternoon in the park, having fun at the Oregon State Fair, and going on an awesome bike ride with my main squeeze and some friends, I took full advantage of baking this past Labor Day weekend. Because it's technically still summer, I'm not ready to break out my fall treats just yet (believe me...I've got a lot since Fall is my favorite season!). So, because I'm (as well as the weather) still in summer mode, I decided to make a coffee cake that is jam-packed with the ever popular blueberries that has just a hint of lemon to celebrate these last few weeks of summer.

What You Need

Cake
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/3 cup sour cream
- 2 cups fresh blueberries

Topping
- 1/2 cup sugar
- 6 tablespoons all purpose flour
- 2 tablespoons cornmeal
- 1/2 teaspoon cinnamon
- Pinch salt
- 2 tablespoons unsalted butter, cut into pieces

What You Do

1. Preheat oven to 350 degrees. Grease an 8-inch square pan.

2. Whisk together the flour (1cup), cornmeal (1/2cup), baking powder (2tsp), and salt (1/2tsp) in a medium bowl. Set aside.

3. In a large bowl, mix the butter (1stick) and sugar (1cup) until fluffy. Beat in the eggs (2) one at a time, then add the vanilla (1/4tsp) and lemon zest (1/4tsp).

4. Add a third of the flour mixture, all of the sour cream (1/3cup), and another third of the flour mixture, beating until just blended after each addition. Mix the remaining flour mixture with the blueberries, and then gently fold the blueberry-flour mixture into the batter.

5. For the topping, combine all of the dry ingredients: sugar, flour, cornmeal, cinnamon, and salt in a small-sized bowl. Mash in the butter with a fork.

6. Spread the batter into the prepared pan, and sprinkle the streusel topping evenly on top.

7. Bake the cake until the top is golden brown, about 35 minutes. Let cool completely. Then, cut yo' self a piece and enjoy!

Original recipe by Smitten Kitchen