BLUEBERRY CORN CAKE

"Corn bread is one of my favorite dinner and breakfast breads. With a little sweetening and a shift of the cornmeal and flour proportions, it becomes a dessert cake as well. If fresh blueberries are not in season, fold in dried blueberries or cranberries. Served with a dollop of lemon curd or lemon yogurt, or a scoop of lemon gelato, this homespun dessert becomes worthy of a fancy dinner party."

2/3 cup flour
6 tablespoons sugar
1/4 cup yellow cornmeal
1 teaspoon baking powder
6 tablespoons heavy (whipping) cream
3 tablespoons unsalted butter, melted, plus additional for the pan
1 large egg
1/2 cup blueberries

Preheat the oven to 400 degrees F. Butter an 8-inch-square baking pan.

In a medium mixing bowl, whisk together the flour, sugar, cornmeal and baking powder; set aside.

In a small bowl, whisk together the cream, melted butter and egg. Stir the liquid ingredients into the dry ingredients, mixing just until blended. Stir in the blueberries and transfer the batter to the prepared pan, smoothing the top.

Bake for 15 to 20 minutes or until the cake is firm and golden. Let cool slightly, then cut into squares and serve warm or at room temperature.

Servings: 6
Adapted from source: Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard