I had a craving for cornbread and blueberries. I had half a print of Hayton Farms blueberries left to consume, milk from Twin Brook Creamery, Wilcox eggs from the bulk section at Metropolitan Market, and four petite ramekins begging to be filled with something scrumptious.

Charlie had already finished getting ready for the day by the time I even found a recipe I could morph. I googled blueberry corn muffins, blueberry streusel, blueberry corn bread. Nothing struck me until I stumbled upon cornmeal coffee cake. I closed my eyes and traveled back fifteen years to bright-eyed me sliding my oversized fork down the side of brown sugar-laden coffee cake that mom had just pulled from the 425-degree oven.

I took a deep breath, opened my eyes, and came back to the present. I rushed to the pantry for the cornmeal, flour, baking powder, salt, sugar, and oil, and to the refrigerator for the eggs, milk, and blueberries. I preheated the oven to the magic temperature and mixed the dry ingredients together in my bold blue Crate & Barrel mixing bowl.

Digging a well into the mixture, I added the milk, eggs, and oil, beating them together whilst incorporating into the dry ingredients.

[This is where I wished I had tossed in a half cup of blueberries into the batter… But don’t worry! I have since added this step to the full recipe.]

I evenly distributed the batter between my four crisply white ramekins and topped each with a handful of blueberries.

After sprinkling the top with a tablespoon of sugar, I slid them into the oven for twenty minutes of baking.

The finished blueberry cornmeal coffee cakes were playful to the eye and satisfying to the tummy. Charlie even told me to keep this one in the recipe file. If that isn’t a compliment to a cook, I’m not sure what is.

Follow this link for the Blueberry Cornmeal Coffee Cake recipe.