Blueberry Cornmeal Coffee Cake
This coffee cake comes together quickly in one bowl and tastes fantastic! It’s also very easy to convert to gluten and dairy free. We’ve made this with blueberries fresh from the garden in June/July and the taste was amazing, but it’s still great if you’re using frozen berries.
1 stick (1/2 cup) butter or dairy free butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 teaspoon of vanilla extract
3/4 cup buttermilk or dairy-free buttermilk (Add 1 tablespoon lemon juice to oat, soy, or other non dairy milk and set aside for at least 10 minutes to curdle)
1 1/2 cups of all purpose flour or all purpose gluten free flour (we use Bob’s Red Mill GF 1-1)
1 cup of cornmeal or corn flour (corn flour gives a slightly different texture, but still delicious)
2 teaspoons of baking powder
1 1/2 cups of fresh or frozen blueberries (You can get away with as little as a cup, but more is better!)
Preheat oven to 350F. Grease or spray a 9 inch square baking dish or cake pan with oil or butter.
In a large bowl with electric mixer or in a stand mixer, cream together the butter and both sugars on medium speed. Mix until completely blended. Add eggs and vanilla extract and beat until fully combined. Add the buttermilk, flour, cornmeal, and baking powder. Mix just until everything is fully blended, then fold in blueberries. Pour into baking dish and bake for about 35-40 minutes or until tester comes out clean. Let cool before serving. Enjoy!