Blueberry snack cake with toasted pecan topping
- 1cup all-purpose flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup + 1 tablespoon sugar, divided use
- 2 eggs
- 1/3 cup whole or lowfat milk
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon grated lemon zest
- 2 cups blueberries
- 1 cup chopped pecans or walnuts
Preheat oven to 350 degrees F. Bake the pecans for 8 to 10 minutes in a baking sheet, let it cool slightly and chop them.
Whisk together flour, corn meal, baking powder and salt in a large bowl. Cream the butter and 1 cups of sugar until smooth. Add the eggs, milk, vanilla and lemon zest, beat well. Add the flour mixture and beat until incorporated. Gently fold in the blueberries. Pour the batter into a greased 9 inch square baking pan. Sprinkle with toasted nuts and then with remaining 1 tbs of sugar on top. Bake for about 35 to 40 minutes or until a tooth pick inserted into the center of the cake comes out clean.
Recipe Courtesy :food52