1 cup all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon table salt
1 stick unsalted butter
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon freshly grated lemon zest
1/3 cup sour cream
2 cups blueberries, rinsed and patted dry
1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon ground cinnamon
pinch of salt
2 tablespoons unsalted, chilled butter
Preheat oven to 350 degrees. Prepare your 8-inch square baking pan, by lining with parchment, and buttering the bottom and sides. Set aside. In a bowl, mix flour cornmeal, baking poser and salt. Set aside.
In a mixer with the paddle attachment beat the butter at room temperature with the sugar until fluffy, approximately 2 minutes. Mix in eggs, one at a time, scraping down the bowl in-between. Add vanilla and zest. Turn the mixer to lower and mix in 1/3 of flour mixture. Mix in all of the sour cream, and then 1/3 of flour, scraping the sides of the bowl. Mix the remaining flour mixtures with the blueberries and fold into mixture.
Fill prepared pan with batter, evening out the top using a spatula. Mix streusel topping in a separate bowl mixing well with fork or pastry knife. Sprinkle over top of batter. Bake for 35 minutes or until cake tester comes out clean. Cool and serve at room temperature.
Enjoy your weekend!