Tomato Tomatoe

blueberry snacking cake

During the summer months, I always like to take advantage of the fresh local fruit. This means eating it fresh and also experimenting with new baking recipes. I typically gravitate towards making fruit filled galettes during the summer simply because they are super easy to make and are great to make in advance for a dinner party. I also love making cakes in the summer while fruit is at its peak. I was at my friend’s cottage recently and she made a strawberry snacking cake. This cake was love at first bite. The outside was crunchy while the inside was moist and filled with beautiful summer strawberries. This cake is so easy to make and it disappeared quickly once I served it! When I made this cake I had fresh blueberries and the cake turned out fantastic! You could also make this cake with raspberries or peaches. After you make this cake, you will see how quickly it disappears! It’s an easy dessert to bring to a backyard BBQ or if you’re hosting. I haven’t tried it yet, but this cake would be delicious with a scoop of vanilla bean ice cream.

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blueberry snacking cake

Ingredients

• 8oz. blueberries
• 1 cup plus 3 Tbsp. sugar, divided, plus more for pan
• Kosher salt
• 1/2 cup up extra-virgin olive oil, plus more for pan
• 1/4 cup melted butter
• 1½ cups (180 g) all-purpose flour
• ½ cup (60 g) fine-grind cornmeal
• ½ tsp. baking powder
• ½ tsp. baking soda
• 4 large eggs
• ½ cup plus 2 Tbsp. full fat yogurt
• Finely grated zest of 2 lemons
• 3 Tbsp. fresh lemon juice
• 2 tsp. vanilla extract
• ½ cup strawberry or blueberry jam

Directions

1. Toss the blueberries in 1 tbsp sugar, a pinch of salt and lemon zest. Set aside and stir occasionally while you prepare the other ingredients.
2. Line a 13×9″ pan with parchment paper and brush parchment with olive oil. Generously sprinkle the parchment with sugar by creating an even layer. Preheat the oven to 350°.
3. In a medium bowl, combine flour, cornmeal, baking powder, baking soda, 1 cup sugar and 1 tsp salt.
4. Whisk eggs, yogurt, lemon juice and vanilla in a bowl until combined. Add the wet ingredients to the dry and mix until combined. Using a spatula, gradually fold in 1/2 cup of olive oil and melted butter until the batter is smooth.
5. Gently fold in more than half of the blueberries (reserve the rest for the top). Pour the batter into the baking dish and smooth out the batter. Add dallops of jam to the batter and gently swirl the jam in with a butter knife. Arrange the reserved blueberries on top. Sprinkle the top with the remaining 2 tbsp of sugar.
6. Bake the cake for 40-45 minutes or until the cake is golden. To test the doneness of the cake, insert a toothpick. If it comes out clean, the cake has finished baking,