The Washington Post, April 11, 2007
This cake is nice for brunch. Be sure to rinse the blueberries and dry them thoroughly before scattering them over the batter. Other berries or chopped rhubarb can be substituted.
8 servings
Ingredients:
Directions:
Preheat the oven to 375 degrees.
Whisk together the flour, cornmeal, baking powder, salt and 1 cup of the sugar in a large bowl. In a separate bowl, combine the buttermilk, eggs and melted butter. Pour over the flour mixture, whisking to mix well.
Place the remaining tablespoon of butter in a 10-inch cast-iron skillet and heat in the oven for 5 minutes, then remove from the oven and swirl to coat the bottom of the skillet. Pour in the batter and scatter the blueberries on top. Sprinkle with the remaining 1/4 cup sugar and bake for 45 to 50 minutes, until evenly browned, with a baking sheet positioned on the rack below to catch any drips. Transfer to a wire rack to cool for about 30 minutes. Run a knife around the edge to loosen the cake; cut into 8 wedges. Serve warm or at room temperature.
Adapted from an Everyday Food recipe.
369 calories, 13g fat, 8g saturated fat, 84mg cholesterol, 428mg sodium, 59g carbohydrates, 2g dietary fiber, n/a sugar, 5g protein.
