Blueberry Streusel Cake

"This Blueberry Streusel Cake is perfect for breakfast…or brunch! We initially served this one for dessert, but Laura pointed out that it’s more reminiscent of a blueberry muffin. (Hey, I have no shame in eating blueberry muffins for dessert!) But Laura’s right. This cake would be best suited for a morning meal. Featuring a skillet full of blueberries with just enough batter to hold ’em all together, a slice of this Blueberry Streusel Cake is a great way to start your day…whether it’s at 7am or 11am! One of the unique things about this Blueberry Streusel Cake is the bit of cornmeal in the streusel topping. Cornmeal? In a cake? Hear me out! Like any good streusel, this one is still primarily flour, butter and sugar. However, a bit of the flour is left out in favor of cornmeal. Cornmeal streusels are common in the South, and I’m a big fan! The cornmeal adds a slightly earth layer of flavor to this cake, and it balances well with the brown sugar. It also balances well with a mimosa. Cheers!"