Blueberry Cornmeal Cake

• 8 tablespoons butter (1 stick), room temp
• 1 cup sugar (200 g)
• 1 cup flour (125 g)
• 1/2 cup cornmeal (60 g)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 teaspoon vanilla
• 1/2 teaspoon lemon zest
• 1/3 cup sour cream (80 g)
• 2 cups blueberries (190 g)
• Streusel topping
• 1/2 cup sugar (100 g)
• 6 tablespoons flour (45 g)
• 2 tablespoons cornmeal (15 g)
• 1/4 teaspoon cinnamon
• pinch salt
• 2 tablespoons cold butter, cut into pieces (55 g)

1. Preheat over to 350 degrees.
2. Cream butter and sugar until light and fluffy.
3. Mix dry ingredients in a separate bowl.
4. Add eggs and vanilla to butter mixture.
5. Mix in 1/3 flour mixture, 1/2 sour cream, 1/3 flour mixture, remaining sour cream. To the remaining 1/3 flour mixture, fold in blueberries.Hand fold into the batter. Pour into a buttered and floured 8" square pan.
6. Make streusel:
7. Mix dry ingredients together. incorporate butter bits until mixture becomes sandy in texture. Sprinkle over batter and bake about 40 to 45 minutes minutes.

butter, sugar, flour, cornmeal, baking powder, salt, eggs, vanilla, lemon zest, sour cream, blueberries, streusel topping, sugar, flour, cornmeal, cinnamon, salt, cold butter

Taken from www.epicurious.com/recipes/member/views/blueberry-cornmeal-cake-52839221 (may not work)