SKC: Blueberry cornmeal butter cake

I've got some catch-up posts to make on my Smitten Kitchen Cookbook cook-through--this one I baked on June 1. I forgot to take any notes on either the baking or the eating, and in retrospect (on the eating bit) it was good, not great. There was just a little cornmeal taste and texture (it's 2/3 flour, 1/3 cornmeal), the blueberries were good, but overall the cake wasn't a standout. One note on the baking side was to make this in a pan with a removable bottom or just serve it from the pan, instead of turning it out as the recipe directs. The copious amount of crumb topping will make something of a mess if you flip it to get it onto a cooling rack. Or mine did, anyway