Blueberry Cornmeal Butter (Streusel) Cake, from 3 months ago

Another one from the Smitten Kitchen cookbook, here.  It was a cloudy (nearly) spring day, and that's always occasion for indulging my baking habit, drinking tea and coffee, and staying in all day.  For this one, the only ingredient I don't keep on hand regularly is blueberries, and since they're not in season, I bought a bag of frozen organic berries.  I thawed them in warm water, rinsed and drained them.

The cake was delicious- rich, light fragrant, not overly sweet.  I would definitely make this again for a casual desert.