If you're like most other red-blooded Americans, you have/want/dream of eating cake for breakfast. Well, LOOK WHAT I HAVE IN STORE FOR YOU. This cake is the perfectly healthy way to jump start your day- blueberry corn cake topped with vanilla yogurt and granola. I've kept the sugar low so we can all feel good about eating it with our morning coffee. In all honesty, though, this cake is lovely any time of day.
1 stick [113 grams] butter, room temperature
3/4 cup [180 grams] granulated sugar
2 whole eggs
1 egg yolk
3/4 cup [190 grams] buttermilk, room temperature
2 teaspoons vanilla extract
1 1/4 cup [185 grams] all-purpose flour
1/2 cup [90 grams] corn meal
2 tablespoons corn starch
2 teaspoons baking powder
1 teaspoon salt
On the sidelines:
1 cup or so blueberries, fresh or frozen
Greek vanilla yogurt, for topping
Granola, for topping
Preheat the oven to 350 degrees. Spray a 9-inch cake pan with nonstick spray. Set aside.
In the first bowl, cream together the butter and sugar for several minutes.
Add the second bowl into the butter and sugar and continue to beat for a minute. Scrape down the sides and continue to beat.
Whisk together the ingredients in the third bowl and add into the batter. Mix until just thoroughly combined.
Fold the blueberries into the batter. Spread the batter evenly into the prepared cake pan.
Bake until the cake is set and golden brown, roughly 55 minutes. Let cool.
Once cooled and right before serving, spread a few cups of yogurt on the top of the cake. Sprinkle with granola.