Blueberry Cornmeal Cake

Ingredients

• 1 cup plus 2 tablespoons self-rising flour
• 3/4 cup fine cornmeal
• 1/4 teaspoon salt
• 3/4 cup butter, room temp
• 2/3 cup plus 3 tablespoons granulated sugar
• 1 large egg
• 1 pint blueberries, lightly rinsed and patted dry
• 1 tablespoon confectioner's sugar, for dusting

Directions

1. Preheat oven to 375
2. Sift the flour, cornmeal, and salt together in medium bowl; set aside
3. Beat the butter and 2/3 cup sugar with mixer at medium speed; add the egg and mix; add the flour mixture at low speed and meet just until blended
4. Press three fourths of the dough evenly over the bottom and about 1 inch up the sides of an 8.5 inch springform pan
5. Toss the blueberries in a bowl with the 3 tablespoons sugar and pour them over the dough in the pan; top the blueberries with the remaining dough, pinching it off in small amounts and arranging it evenly over the surface
6. Bake the cake in the lower two thirds of the oven until nicely browned, 40 to 50 minutes (covering the top with foil if it browns too quickly); cool in the pan on a rack for at least one hour before slicing
7. Just before serving dust the cake with the confectioner's sugar and remove the side of the pan

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