Be sure to use plain cornmeal for this cake and not a cornbread mix. There is a subtle crunch to this cake - yummy!
Preheat oven to 350 degrees. Place a 10 inch cast iron skillet in the oven to heat.
In a large bowl, whisk together the flour, 3/4 cup sugar, cornmeal, salt, baking powder and zest.
Add 8 T. of butter to a microwave safe bowl and microwave until just melted. Whisk in sour cream, eggs and vanilla until smooth. Make a well in the dry ingredients; stir in the butter mixture just until combined.
Remove hot skillet from oven and add remaining 1 T. of butter, swirling to coat skillet. Spread half of the batter into the skillet and sprinkle with half the blueberries. Drop remaining batter by spoonfuls onto the blueberries; sprinkle with remaining blueberries and 1 T. sugar.
Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes. Let cool for 30 minutes before serving.
Makes one 10 inch cake.
1 1/4 cups flour
3/4 plus 1 T. sugar
1/3 cup yellow cornmeal
1 1/2 tsp. salt
1 tsp. baking powder
Grated zest from one lemon
9 T. butter, divided
1 cup sour cream
2 large eggs
1 tsp. vanilla
2 cups fresh blueberries, divided