Honey Cornbread Snacking Cake

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• ¾ cups white granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons salt 
• ¼ cup Greek yogurt
• ⅔ cup buttermilk, shaken 
• 2 large eggs
• ½ cup melted butter, cooled slightly, plus 1 additional tablespoon for pan
• 3 tablespoons honey
• ⅓ cup fresh blueberries  
• 1 tablespoon powdered sugar, for garnish

Instructions

1. 1
   Preheat the oven to 350 degrees F. Grease (with butter) and flour an 8-inch cake pan and line the bottom with parchment. 
2. 2
   In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together the yogurt, buttermilk, eggs, melted butter and honey. Pour the wet ingredients into the dry and mix until just combined. 
3. 3
   Add the batter to the cake pan and push the fresh blueberries into the top of the cake. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan. Run a butter knife along the side and invert the cake onto a plate. Dust with powdered sugar.