I’m so ready for spring weather that it’s not even funny. I put my boots in the back of the closet and have been wearing flats out of sheer stubbornness because I’m so over cold weather. This is problematic on days like today when I woke up to snow. We’re more than halfway through March! It’s officially spring, but apparently someone missed the memo. I love the longer days and warmer temperatures that spring brings, and I also love the return of the farmers market and spring foods. We haven’t quite made it there yet, but I’m not making any more cold weather food. From here on out, it’s all spring foods no matter what the temperature is like outside.
This snack cake is perfect for this time of year, especially with Easter coming up. It’s light, sweet and can be served for breakfast, brunch or dessert. Personally, I love the idea of cake for breakfast. Plus, this has blueberries and fruit automatically makes it okay for breakfast, right? Right. This cake is slightly sweet and gets a wonderful texture from the cornmeal. It’s a little delicate and feels like it would be best served with tea or coffee, in the morning or afternoon, on weekends or weeknights. Basically this cake is good whenever, wherever and with whatever. The only minor change I would make is to reduce the amount of streusel topping slightly, but that’s just for my personal tastes. If you love streusel, by all means use the full amount listed. Also, I found that I needed to bake the cake a while longer than the recipe called for, and one of my friends that made it before me (thanks for getting me hooked on this, Rebecca!) had the same issue, so I’m including a range of time in the directions. I will most definitely be making this again soon, and I’ll go ahead and warn you now that it can be highly addictive. If I hadn’t given half of it to our neighbors, I probably would have devoured the entire thing.