Sweet Blueberry Corn Cake made with Fresh Milled Flour and Fresh Milled Corn

Sweet Blueberry Corn Cake is delicious for either breakfast or a dessert.

If you don't have fresh blueberries use frozen blueberries that are not thawed. I ground cornmeal from dent corn, but if you don't have any dent corn store bought cornmeal will work just fine.

1 cup cornmeal, freshly ground dent corn (152g)
1 cup flour, freshly ground soft white wheat, (113g)
2/3 cup cane sugar or white sugar (150g)
1 teaspoon salt (7g)
2 teaspoon baking powder (11g)
**blend well with a whisk and move off to the side.
In a smaller bowl add:
1/3 cup oil (72g)
1 egg
1 cup buttermilk (1 cup milk with 1 teaspoon of white vinegar added, stir and wait 5 minutes-this is a homemade version of buttermilk) (242g)
1 teaspoon vanilla extract (5g)
**Mix the wet ingredients well. Add to the dry ingredients and mix by hand. Do Not over mix
1 1/2 cups blueberries rinsed and tossed with 1 Tablespoon Fresh Milled Flour
**Stir the blueberries into the batter.
**Pour into a greased square pan either 9x9 or 8x8.
**Bake in a preheated 400ºF/205ºC oven for 25-35 minutes. Make sure a toothpick inserted in the center comes out mostly clean with little to no batter sticking to the toothpick. My 9x9 pan took exactly 25 minutes. An 8x8 pan will most likely take longer due to them being thicker.