Blueberry Cornmeal Cake Jazz Mornings with CC’s Coffee

We keep on Groovin—last night was Earth Wind and Fire on the mainstage with Sweet Crude and Lake Street Dive my second favorites. Enjoying Jazz Fest with Dad on his 65^th birthday, Tower of Power, Stevie Wonder—the spice of life to be sure. We are having lots of coffee these AMs and I am grateful to Community Coffee for sending over some of their Vanilla Crème Brulee and Sunrise Blend to help pop our eyes open for another day of music!

Blueberry Cornmeal Cake

Adapted from Southern Living

1/2 cup unsalted butter, softened, plus more for greasing pan

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (from 2 lemons)

¾ cup all-purpose flour

¾ cup whole wheat flour

1/2 cup medium-grind yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2/3 cup buttermilk

1 1/2 cups fresh blueberries (about 7 oz.)

Preheat oven to 350°F. Butter an 8-inch springform pan. Set aside.

Beat sugar and butter with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.

Stir together flour, cornmeal, baking powder, baking soda, and sea salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on medium-low speed just until combined after each addition. Pour batter into prepared cake pan, and sprinkle with fresh blueberries.

Bake in preheated oven until the cake starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip, 45 to 50 minutes. Transfer to a wire rack, and cool in pan 10 minutes. Remove cake from springform pan; serve warm or at room temperature.