Blueberry Cornmeal Cake

Hi guys!

I’m back in Seattle, and ready to post some delicious food

Let’s start with this cake, shall we? It’s really freaking tasty, and bursting with plump, juicy blueberries! It’s also made with cornmeal, which makes it really texturally satisfying. I used blue cornmeal because I though blue cornmeal with blueberries sounded nice, but you can totally use the yellow stuff if that’s what you have.

There’s also cinnamon and maple in this cake, because I love the way those flavors work with blueberries. I like to serve it with a good drizzling of maple syrup, too—the real deal stuff, obviously. Aunt Jemima ain’t got no place here! Yes, I just said “ain’t.” Sorry.

Can we also just stop for second and talk about how I have to keep pausing while writing this post up to belt out Sam Hunt songs? I’m a little obsessed with his CD. Can we call them CDs anymore? Albums? I don’t know… In any event, his songs are so catchy and good! Please listen to this one, immediately.

Okay back to the cake. It’s an upside down cake! The blueberries are baked on the bottom, and then you flip the whole thing out of the pan allowing al the blueberry juices to seep into the cake. I made this with frozen berries, but obviously fresh would be even more delicious!

This is another dessert-y kinda thing that I created for Food Fanatic. Like usual, you should head over there and check out my post, because the words and pictures and stuff are different 😀