This Blueberry Lemon Semolina Cake Tastes Like A Fancy Cornbread
Blueberry Lemon Semolina Cake
This simple and delicious cake reminds me of a cornbread, albeit a very fancy one: buttery, a little sweeter, scented with lemon zest and vanilla, and scattered with blueberries. I used semolina flour, which is coarse, to add texture to the cake. Pouring all the batter into one pan was the easiest and fastest, but you can also make muffins by using a 12-cup muffin pan; if you do, double the recipe. Either way, the whole thing comes together very quickly and is done in half an hour.
- Serves 4–6
- ¾ cup semolina
- ¼ cup unbleached all-purpose flour, plus extra for dusting the pan
- 1 teaspoon baking powder
- Pinch salt
- 10 tablespoons unsalted butter, softened, plus extra for greasing the pan
- ¾ cup sugar
- 2 eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- ¾ cup blueberries
- Heat the oven to 350 degrees. Grease an 8x8-inch baking pan with butter or spray it with vegetable oil, and dust with flour.
- Mix the semolina, flour, baking powder and salt in a small bowl.
- In a medium bowl, cream the butter and sugar with an electric mixer until pale and fluffy, about 3–4 minutes. Mix in the eggs, one at a time. Stir in the lemon zest, vanilla extract and milk.
- Fold the flour mixture into the butter mixture, and spread into the baking pan. Sprinkle the blueberries evenly over the top, and press them lightly into the batter. Bake in the oven until a toothpick or cake tester inserted in the middle comes out clean, about 25–30 minutes. Remove from the oven, let cool, and cut into squares.