Brooke Dojny'S Blueberry Snack Cake With Toasted Pe

Name: Brooke Dojny'S Blueberry Snack Cake With Toasted Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3 tablespoons cornmeal; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 pound (1 stick) unsalted butter, softened; 1 cup 1 tablespoon sugar, divided use; 2 eggs; 1/3 cup whole or lowfat milk; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon grated lemon zest; 2 cups blueberries; 1 cup chopped pecans or walnuts

Servings: persons

1 cup all-purpose flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1 cup 1 tablespoon sugar, divided use
2 eggs
1/3 cup whole or lowfat milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
2 cups blueberries
1 cup chopped pecans or walnuts

1
Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.
2
Whisk together the flour, cornmeal, baking powder, and salt in a large bowl.
3
Using an electric mixer or a food processor, cream the butter and 1 cup of the sugar together until smooth. Add the eggs, milk, vanilla, and lemon zest and process or beat until smooth. Spoon the flour mixture into the processor or bowl and pulse or beat just until the flour is incorporated. If the batter is in a food processor, transfer it to a large bowl.
4
Sprinkle the blueberries over the batter and gently fold them in, just until combined. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the nuts and then with the remaining 1 tablespoon of sugar.
5
Bake until the nuts are deep brown and a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Place the pan on a wire rack to cool. (The cake can be wrapped well and stored at cool room temperature for 1 day or frozen.)
6
Cut into squares or wedges in the pan to serve.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 3 tablespoons cornmeal, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Brooke Dojny'S Blueberry Snack Cake With Toasted Pecan Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brooke Dojny'S Blueberry Snack Cake With Toasted Pecan Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions