Ingredients
8 tablespoons butter (1 stick), room temp
1 cup sugar (200 g)
1 cup flour (125 g)
1/2 cup cornmeal (60 g)
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/4 teaspoon vanilla
1/2 teaspoon lemon zest
1/3 cup sour cream (80 g)
2 cups blueberries (190 g)
Streusel topping
1/2 cup sugar (100 g)
6 tablespoons flour (45 g)
2 tablespoons cornmeal (15 g)
1/4 teaspoon cinnamon
pinch salt
2 tablespoons cold butter, cut into pieces (55 g)
Preparation
Preheat over to 350 degrees. Cream butter and sugar until light and fluffy. Mix dry ingredients in a separate bowl. Add eggs and vanilla to butter mixture. Mix in 1/3 flour mixture, 1/2 sour cream, 1/3 flour mixture, remaining sour cream. To the remaining 1/3 flour mixture, fold in blueberries.Hand fold into the batter. Pour into a buttered and floured 8" square pan. Make streusel: Mix dry ingredients together. incorporate butter bits until mixture becomes sandy in texture. Sprinkle over batter and bake about 40 to 45 minutes minutes.
