MELISSA BOURBON One of the things I love about writing my Bread Shop mystery series is that I get to read cookbooks, which is a favorite pastime.
I also then get to adapt recipes and bake.
And one of the things I love about living in North Carolina is the blueberries. We have two blueberry farms nearby. I go to pick them several times during the short summer window when they are ripe.
Sometimes I make blueberry jam; sometimes I bake blueberry pie (my favorite!); sometimes I make blueberry strata (https://melissabourbon.com/sea-captains-inn-blueberry-strata/); and sometimes, I make this recipe: Blueberry Cornmeal Cake (https://melissabourbon.com/blueberry-cornmeal-cake/).
We have a gluten free household, so I look for recipes that can be easily converted to GF. This is one. It’s equally good with wheat flour or GF flour.
This recipe is a Friday favorite of the victim in Bread Over Troubled Water. Of course his death has nothing to do with the actual cake.
It’s a great holiday breakfast cake, too. We love to have sweet baked treats like this on weekend mornings (especially Christmas!). What is your favorite brunch baked treat? If you have a link to a recipe, please share!
Thank you for joining me today, and whatever you are baking in the next
few weeks, enjoy!
Melissa
Melissa Bourbon is the national bestselling author of more than twenty-nine mystery books, including the Book Magic mysteries, A Magical Dressmaking Mystery series, and the Bread Shop Mysteries, written as Winnie Archer. A former secondary English/Language Arts teacher and Creative Writing teacher with Southern Methodist University’s CAPE program and the Osher Lifelong Learning Institution with North Carolina State University, she has applied her love of teaching to the creation of WriterSpark Academy, an online school for aspiring and new writers seeking to hone their craft. Learn more about Melissa at her website, www.melissabourbon.com, on Facebook @MelissaBourbon/Winnie ArcherBooks, and on Instagram @bookishly_cozy, and learn about about WriterSpark at www.writersparkacademy.com.
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1 cup granulated sugar
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2 large eggs
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Zest from 2 lemons
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1 1/2 cups all-purpose flour or cup for cup gluten free flour
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1/2 cup medium-grind yellow cornmeal
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2/3 cup buttermilk
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1 1/2 cups cups fresh blueberries
Directions
• Preheat oven to 350°F. Butter or grease an 8-inch springform pan. You can also cut a
parchment round to fit the bottom of the pan.
• Stir together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
• Cream sugar and butter using stand mixer or hand held mixer until light and fluffy. Add eggs, 1 at a time, beating well after
each addition. Add lemon zest.
• Add dry ingredients to butter mixture,
alternating with buttermilk End with flour mixture.
• Pour batter into prepared cake pan. Sprinkle fresh blueberries on top.
• Bake at 350 degrees for approximately 40-50 minutes. The cake should
starts to pull away from the sides of the pan and springs back when lightly
pressed in the center with a fingertip.
My Website: https://melissabourbon.com
My Facebook Book Club Group, the Book Warriors: https://www.facebook.com/groups/BookWarriors
Facebook: https://www.facebook.com/MelissaBourbonWinnieArcherBooks
Instagram: https://www.instagram.com/bookishly_cozy
TikTok: https://www.tiktok.com/bookishly_cozy
My YouTube Channel (author chats and more!): https://www.youtube.com/channel/UCnKN2ZVZwjoAOeHlBO-cRIw
My podcast: https://writersparkacademy.podbean.com/
WriterSpark Academy: https://writersparkacademy.com
Delicious, Melissa!
ReplyDeleteYum!
ReplyDeleteMaking my mouth water. Thanks for the recipe!
ReplyDelete2clowns at arkansas dot net
That looks amazing. Thanks, Melissa!
ReplyDeleteThanks for sharing your recipe and the news about your new book! ~Maya
ReplyDeleteI have enjoyed both your Dressmaking and Bread Shop series, and will have to look up this latest! Your recipe reminds me of a longtime favorite, blueberry buckle, and the cornmeal and lemon zest additions sound intriguing. Thank you for the recipe
ReplyDeleteMmm, cormeal for flavor and texture, lemon for zing, and blueberries for bursts of sweet delight.
ReplyDeleteSounds perfect.
I'm in the middle of this book right now! We grow blueberries on our land in the FL Panhandle, and I make lots of jam. I also like to make blueberry pancakes, muffins, and blueberry pie. And, of course, we love to eat our freshly picked, organically grown berries right off the bush!
ReplyDeleteI love your books!! So excited to see you as a guest today! The recipe looks amazing. We enjoy blueberry muffins, cobblers, pancakes, pies, smoothies and just eating them as is. Yum!
ReplyDeletejarjm1980(@)hotmail(dot)com
We enjoy blueberries in muffins, pancakes, cobblers and fruit salad.
ReplyDeleteThanks for the recipe!