Ingredients
Units
Scale
- 1 1/2 cups flour (plus 2 tbsp flour)
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (melted)
- 2 tbsp brown sugar
- 1/2 cup honey
- 1/2 cup plain greek yogurt
- 2 tsp lemon zest
- 2 tsp vanilla
- 2 eggs
- 2 cups blueberries
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350. Grease a cake pan or line with parchment paper.
- In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt and beat until combined. Set aside for later.
- In a large mixing bowl, beat together the butter, brown sugar, honey, yogurt, lemon zest and vanilla for 4 minutes. Beat the eggs in the mixture, one at a time. Add the flour cornmeal mixture. Beat until combined, and then fold in the blueberries with a rubber spatula.
- Pour the batter in the cake pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Over baking this cake will make it super dry.
- While the cake is baking, make the powdered sugar icing. Whisk powdered sugar and milk in a small bowl.
- Once the cake has finished cooking, drizzle the icing over the cake.
- Enjoy with a hot cup of coffee after dinner or for a delicious bite at brunch with friends!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American