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Blueberry Corn Cake
2/3 cup all-purpose flour
6 tablespoons granulated sugar
1/4 cup yellow cornmeal
1 teaspoon baking powder
6 tablespoons heavy cream
3 tablespoons unsalted butter, melted
1 large egg
1/2 cup fresh blueberries
Preheat the oven to 400 degrees. Butter an 8-inch square baking
pan. In a mixing bowl, whisk together the flour, sugar, cornmeal,
and baking powder. In a smaller bowl, whisk together the cream,
melted butter, and egg. Stir the liquid ingredients into the dry
ingredients just until blended, then stir in the blueberries. Scrape
the batter into the prepared pan, smoothing the top. Bake until
the cake is firm and golden, 20 to 23 minutes. Let cool slightly,
then cut into squares and serve warm or at room temperature.
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Corn Cake 04