Blueberry Cornmeal Cake

There are so many things that I love about summer, one of them is blueberries.  More than any other fruit, you pretty much can find them in my fridge all summer long. Another is eating outside. As an adult I have discovered how much I love eating outdoors, with the long summer days and warm weather, the backyard becomes an extension of our house.  It also changes everything, people seem to be more relaxed, the meal tends to be less formal, and the children have plenty of room to wander without parents worrying about what they are getting into.  If I am planning to serve dinner outside, then I tend to prepare simpler, more family style, and less fussy meals.  BBQ, hand held appetizers, tacos and corn all require a pile of napkins and not much else.  Dessert?  This blueberry cornmeal cake is rustic, easy to make, and you can dish it out with a big spoon.  A perfect ending for an outdoor summer meal.

Blueberry Cornmeal Cake

2/3  cup sugar, divided

3 cups blueberries

2 large eggs

Grated zest of 1 lime

⅔ cup orange juice

⅔ cup vegetable oil

½ cup corn meal

1 ¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Heat oven to 350 degrees. Grease a 9″ square cake pan, line with parchment paper cut to fit bottom of pan, and grease again.  Sprinkle 1/3 cup sugar over the parchment paper and cover with blueberries.  In a large mixing bowl, combine eggs, 1/3 cup of sugar and lime zest. Add orange juice and oil, and whisk until well blended. In a separate bowl, combine cornmeal with flour, baking powder, and salt. Add flour mixture to egg mixture and stir till flour is incorporated.  Pour into prepared pan. Bake for about 45 minutes, until golden brown. Cool on a rack for about 5 minutes. Carefully invert onto a serving plate, and slowly peel off parchment paper. 

Enjoy,

Irene