Blueberry Crunch Cake

This is a corn-flecked breakfast cake with blueberries baked right on top instead of folded in. The cornmeal gives the crumb a faint sandy crunch, while buttermilk keeps it tender despite the rougher grain.

Using egg substitute and a single tablespoon of canola oil keeps this cake light without sacrificing flavor. The cornmeal-buttermilk combination already brings plenty of body, so the cake doesn’t need fat to feel rich.

Layering matters here. The batter goes in first, then berries get scattered on top, then cinnamon-sugar dusts the surface. As the cake bakes, the berries sink slightly into the batter while the sugar creates a crackly, sweet crust that contrasts the moist crumb.

Fresh or frozen blueberries work equally well. If using frozen, don’t thaw, since frozen berries hold their shape and bleed less than thawed ones, keeping the cake from turning purple all the way through.

The high oven heat at 425°F (220°C) is what gives the surface its golden crust. Lower temperatures give pale, flat-topped cakes.

Pro Tips

• Use medium-grind cornmeal. Fine cornmeal vanishes in the cake, while coarse cornmeal stays gritty.
• Toss berries with a teaspoon of flour before scattering. Coated berries are less likely to sink to the bottom.
• Test with a toothpick at 25 minutes. The cake is done when the wood comes out clean from the cake portion (not from a berry).
• Cool 10 minutes before sliding out of the springform for clean wedges.

Variations

• Swap blueberries for raspberries or blackberries depending on the season.
• Stir a tablespoon of lemon zest into the batter for a citrus lift.
• Top warm cake with a scoop of vanilla ice cream and turn it into dessert.