Ingredients
- 4 tablespoons (58 g) unsalted butter, softened, plus more for greasing
- 14 ounces (397 g) fresh blueberries, about 2½ cups
- ¾ cup (150 g) granulated sugar, divided, plus more for sprinkling
- Zest and juice of ½ lemon, about 1 tablespoon juice
- 1 large egg
- ½ cup (113 g) sour cream, plus more for serving
- ½ cup (76 g) yellow cornmeal, preferably finely ground
- ¾ cup (63 g) almond meal
- 1 teaspoon baking powder
- 1 teaspoon kosher salt, or ½ teaspoon fine salt
- Vanilla ice cream for serving, optional
Instructions
1
Heat the oven to 350°F (175°C). Butter a 9-inch glass pie dish.
2
Combine the blueberries, ¼ cup (50 g) sugar, lemon zest, and lemon juice in a small saucepan. Simmer over low heat, stirring occasionally, for 3–5 minutes, until the sugar dissolves and the berries look glossy. Remove from the heat and set aside.
3
In a medium bowl, cream the softened butter with the remaining ½ cup (100 g) sugar until pale and fluffy. Stir in the egg until fully incorporated, then mix in the sour cream.
4
In another bowl, whisk together the cornmeal, almond meal, baking powder, and salt. Make a well in the center, add the wet mixture, and whisk into a smooth batter.
5
Spread the batter evenly in the prepared pie dish. Spoon the blueberries and their juices over the batter, distributing them somewhat evenly while leaving a few areas uncovered. Sprinkle sugar over the surface.
6
Place the pie dish on a rimmed baking sheet to catch drips. Bake for 45–55 minutes, until the edge is deeply golden and a berry-free area of cake springs back when gently pressed.
7
Cool slightly, then serve warm with sour cream, vanilla ice cream, or both.
💡 Cook's Tips
- Expect a spoonable texture: The berry-rich areas remain soft and jammy; that is intentional.
- Use a baking sheet: The bubbling berries and batter may rise over the rim, so always place the dish on a tray.
- Do not judge by the berries: Test doneness on an exposed section of cake rather than a jammy patch.
- Fine cornmeal works best: It produces a more tender crumb than a coarse grind.
- Serve warm: A cool, tangy spoonful of sour cream or melting vanilla ice cream balances the juicy cake.
Dessert
Gluten-Free
Blueberry