Blueberry Crunch Cake

• 1/2 cup cornmeal
• 2 teaspoons cornmeal
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup brown sugar
• 2 tablespoons brown sugar
• 3/4 cup butter, cut into pieces
• 1 large egg
• 1 tablespoon lemon juice
• 2 1/4 cups fresh blueberries
• 1 lemon, zest of

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

cornmeal, cornmeal, flour, baking soda, baking powder, salt, brown sugar, brown sugar, butter, egg, lemon juice, fresh blueberries, lemon

Taken from www.food.com/recipe/blueberry-crunch-cake-133305 (may not work)