looking for a simple little breakfast cake to toast off the end of summer?
this blueberry corn cake, from one of the shops cookbooks honey and jam,
makes for a lovely morning or great accompaniment to an
afternoon cup of coffee.
the book is such a treasure, drawing its focus on seasonal baking. i'm
looking forward to trying her sweet potato cupcakes with marshmallow
frosting, earl grey doughnuts with a blood orange glaze,
and the cranberry gingerbread cake.
I think her whiskey, pear and maple cheesecake would be
such a fun treat for thanksgiving...coming up sooner than you think.
pop by the shop, say hi and pick up a book for yourself or a friend!
you can also check out the authors blog
honey and jam here.
blueberry corn skillet cake:
3/4 c. fine-ground yellow cornmeal
3/4 c. all purpose flour
3/4 c. granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 c. buttermilk
5 tablespoons butter, melted
1 large egg
1/2 c. fresh corn kernels
1/2 c. fresh blueberries
2 c. fresh blueberries
1/3 c. granulated sugar
to make cake:
preheat oven to 350. butter a 9 in. cast iron skillet.
in medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
in small bowl, whisk together the buttermilk, butter, and egg. pour mixture into dry and stir until combined. stir in corn and blueberries.
pour into prepared skillet; bake for 30-35 minutes. allow to cool slightly.
to make compote:
in small saucepan, combine half of the blueberries with the sugar and 1/3 c. water. simmer over medium heat until the berries burst, about 10 minutes. add remaining blueberries and cook for 8 minutes more, until the compote coats the back of a spoon. remove from the heat.
serve cake with compote.