Ingredients
Units Scale
- 1 1/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon sugar (divided)
- 1/3 cup plain yellow cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon lemon zest
- 9 tablespoons unsalted butter (divided)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (divided)
Instructions
- Preheat oven to 350 degrees F. Place a 10 -inch skillet in the oven to preheat.
- Meanwhile use a large bowl to combine flour, 3/4 cup of sugar, cornmeal, salt, baking powder, baking soda and lemon zest. Whisk together and set aside.
- In a medium microwave-safe bowl, melt 8 tablespoons butter. Microwave for 20 second intervals until melted. Stirring in between, just until melted. Add sour cream, eggs and vanilla. Whisk until smooth. In the dry ingredients make a well in the center. Pour in the melted butter. Stir just until moistened.
- Take hot skillet out of the oven. Add remaining 1 tablespoon of butter, swirl and let it coat the entire bottom. Spread half of batter into pan. Sprinkle with 1 cup of blueberries. Drop remaining batter by spoonfuls. Sprinkle with remaining blueberries and 1 tablespoon of sugar.
- Bake until a wooden pick inserted in center comes out clean, about 35-45 minutes. Allow to cool for 30 minutes before serving.
- Cook Time: 30 minutes
- Category: Cake
- Cuisine: American