Blueberry Cornmeal Cake

I made this for a Memorial Day party we went to last weekend.  I brought it as a dessert, but it's not super sweet so it would be great for breakfast or a brunch.   I used oat flour instead of white flour, and turbinado sugar instead of white granulated sugar.  The recipe calls for blackberries but we love blueberries in our house so I substituted.  Another great recipe from Martha Stewart!  Not the healthiest, but yummy.

1 1/4 cups oat flour (spooned and leveled)

1/2 cup yellow cornmeal (I used Bob's Red Mill Stone Ground Cornbread Mix available at Sprouts & Whole Foods)

2 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons sugar, and 1/4 cup for sprinkling

1/2 cup low-fat buttermilk

2 large eggs

7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet

2 containers fresh blueberries (5.6 ounces each)

Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.

In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blueberries on top, and sprinkle with remaining 1/4 cup sugar.

Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.

Prep time: 15 min.