HEIDI
07-05-2007, 02:54 PM
INGREDIENTS:
1-1/2 cups flour
1/2 cup yellow cornmeal
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon allspice
1 cup buttermilk
1 large egg
6 tablespoons butter, melted
2 packages (6 ounces each) fresh blueberries
1. Preheat the oven to 400°F. In a medium bowl, whisk together the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, cinnamon, salt and allspice. In another bowl, whisk together the buttermilk, egg and 4 tablespoons of the melted butter.
2. Pour the remaining 2 tablespoons butter into a 9-inch cake pan, tilting the pan to evenly coat the bottom. Sprinkle the remaining 1/4 cup sugar over the butter and top with the blueberries in a single layer.
3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Mix until just combined. Spoon the batter over the blueberries, smoothing the top.
4. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before inverting the cake onto a serving platter. Serve warm, cut into wedges.
Makes 8 servings
1-1/2 cups flour
1/2 cup yellow cornmeal
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon allspice
1 cup buttermilk
1 large egg
6 tablespoons butter, melted
2 packages (6 ounces each) fresh blueberries
1. Preheat the oven to 400°F. In a medium bowl, whisk together the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, cinnamon, salt and allspice. In another bowl, whisk together the buttermilk, egg and 4 tablespoons of the melted butter.
2. Pour the remaining 2 tablespoons butter into a 9-inch cake pan, tilting the pan to evenly coat the bottom. Sprinkle the remaining 1/4 cup sugar over the butter and top with the blueberries in a single layer.
3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Mix until just combined. Spoon the batter over the blueberries, smoothing the top.
4. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before inverting the cake onto a serving platter. Serve warm, cut into wedges.
Makes 8 servings