Blueberry Crunch Cake

Recipe by _Pixie_
READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F and spray a 9-10" springform pan with cooking spray.
  • Place 1/2 cup cornmeal, flour, baking soda, baking powder and 2/3 cup brown sugar in a food processor and pulse for a few seconds until well combined.
  • Add the lemon zest and butter and pulse until mixture looks like breadcrumbs.
  • Add the egg and lemon juice and mix just until combined.
  • Put 2/3 of the mixture in the pan and press lightly to even it in the pan.
  • Sprinkle with 2 teaspoons cornmeal, the blueberries and the 2 tablespoons brown sugar (in that order).
  • Crumble the remaining cake mixture evenly over the top and press down lightly.
  • Bake for 35 minutes or until golden brown and a toothpick comes out clean.
  • Cool for at least 20 minutes before removing the sides of the cake pan.
  • Serve warm with whipped cream or ice-cream, best served within 2-3 hours of baking.
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