Brooke Dojny's Blueberry Snack Cake with Toasted Pecan Topping
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Author Notes: This cake is a study in textures. It has just enough cornmeal to give it structure and a yellow tint, without weighing down the batter. It bakes up lofty and tender, with a crackly sheen on top dotted with pecans. Adapted very slightly from The New England Cookbook (Harvard Common Press, 1999) - Genius Recipes
Serves 8
- 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
- 1/3 cup whole or lowfat milk
- 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.
- 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.
- This recipe is a Community Pick!
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14 days ago Lisa21012
Any ideas about how this could be veganized?
23 days ago bluejeangourmet
we are just getting the first of lovely Texas blueberries and my fridge is full of them--can't wait to make this!
about 1 month ago Fran McGinty
I made this in Sept using frozen wild blueberries, it came out great. My girlfriend's 3 sons gave it a 3 thumbs up. Her husband also enjoyed it. I loved it.Thank you for sharing.
5 months ago SSSV
Any tips for making this at high altitude (5900 ft)?
5 months ago lchristoffersen
I made it several times at 5300 feet with no changes.
9 months ago debraroon
Can you use dried blueberries if you soak them first?
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Sorry we missed this question! Yes, you could, although it would have a different, more raisin-like flavor than the brightness of fresh or frozen -- might be nice for winter.
10 months ago marydolly
I made this cake for my office this morning. It was a hit and super easy to make. I used turbinado sugar on the top which gave it a extra sweet crispy crunch. This one is a keeper!
10 months ago Margaret McCormick
This cake is so easy and delicious -- like the best-ever blueberry muffin, but made in a pan. Recommend using demerara sugar on top of the cake for added texture.
10 months ago gingerroot
This is a wonderful cake. I made it a week in advance, wrapped it tightly in plastic wrap and foil, and then unwrapped and defrosted the morning I served it. No one could believe it had been frozen - it was moist and the crumb soft. I am hosting a tea for 60 a week from today and plan on making a few of these for the event. Thanks for a great recipe!
10 months ago The Cook's Tour
This looks fabulous. I am making it now for dinner tonight. Any suggestion for an accompaniment? Does it need a touch of whipped cream or creme fraiche? Or is it fine on its own? Thx!
10 months ago lchristoffersen
This recipe was a hit with my family - great texture and just sweet enough. I used cranberries instead of blueberries (did not increase the sugar) and polenta instead of cornmeal.
11 months ago conniejac
Made this yesterday to be the dessert to a delicious summer dinner (lamb burgers, tzatziki, corn salad) and it was out of this world! Subtlety sweet with a great texture from the cornmeal. I did substitute silvered almonds for the pecans/walnuts as that was what i had in the freezer. I think I'd prefer this with almonds vs. pecans, i'd be concerned pecans/walnuts would overpower the soft blueberries! Nonetheless, delicious--thank you!!
11 months ago Cooking Healthy For Me
I just made this recipe for card night - it was absolutely stunning! Delicious, light and easy! It will be a "go to" recipe in my kitchen! Thanks!
11 months ago jpoertner
I just made this and has a great taste. However, all of the blueberries went to the bottom of the pan and that made it difficult to serve. Is there a way to avoid that?
11 months ago OldGrayMare
If you toss the blueberries in a teensy bit of flour they won't sink to the bottom. I do that will all fruit recipes....also works with chocolate chips/chunks, etc.
10 months ago jpoertner
Thanks - I do that with frozen blueberries but have never done it with fresh. I will try.
11 months ago Matilda Luk
Amazing! I have to admit I didn't use pecans (for allergy reasons) but the cake was wonderful anyway.
11 months ago Pamela B
Can you use polenta as a substitute for cornmeal?
11 months ago Pat in SoCal
Very nice! I was leary about the cornmeal but it was a great touch. I used raw sugar on top and it was excellent! Thanks...this is a keeper and one I will try with numerous variations.