BLUEBERRY-LEMON CORN CAKE

Some cakes are made for close family and friends who stop in on a moment’s notice. This is one of my favorites. On a random weeknight, my childhood neighbor Grace and I decided to get together for dinner at my house. With about an hour to prepare, I started, as I always do, with dessert. I happened to have blueberries, which taste great with corn, so I settled on a corn cake. Since I didn’t have fresh kernels to add a little crunch, I used sunflower seeds instead. The hand-whisked batter took just minutes and the cake had baked and cooled by the time we finished the main meal. Simultaneously light and sturdy, it’s perfect for casual summer gatherings.

makes one 9-inch cake

no nuts

1. Position a rack in the center of the oven and preheat to 375ºF. Butter a 9-inch springform pan, line the bottom with parchment paper, and butter the parchment.

2. Whisk the cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl. Combine the milk and oil in a 4-cup liquid measuring cup or medium bowl and add the eggs. Zest the lemon into the mixture. Squeeze 1 tablespoon juice from the lemon and add it to the cup. Whisk until very well blended and smooth. Add to the cornmeal mixture and stir with the whisk just until smooth. Fold in half of the blueberries. Pour into the prepared pan. Scatter the remaining blueberries and the sunflower seeds on top of the batter.

3. Bake until the cake is dark golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

4. Cool in the pan on a wire rack for 10 minutes, then run a thin-bladed knife between the edges of the cake and the pan and release and remove the sides. Cool completely on the pan base on the rack.

MAKE AHEAD

The cake is best the day it’s made but will keep at room temperature for up to 1 day.