Blueberry Cornmeal Cake is soft and tender with sweet blueberries. Try it with a scoop of ice cream.
So, I’m beginning to realize that I may have "a thing" for pairing cornmeal and fruit…
Not too long ago, I made this tangelo cake, and before that, it was this blackberry-lavender cornbread. There is something that just works between the tender-yet-coarse texture of cornmeal, and juicy, sweet fruit.
This recipe is basically a combination of the two I just mentioned. It’s got the cornbread-y taste of the latter, and the upside-down cake visual appeal of the former---best of both worlds, eh? (Um, I think my geographical nearness to Canada has rubbed off on me…I say “eh?” a bit too often…)
I’ve used blue cornmeal in place of the more standard yellow cornmeal in this cake, mostly just for looks---I love the idea of blueberries being paired with a blue-ish cake; it tickles my fancy, and I like saying “Blue Blueberry Cornmeal Cake.” But, it does have a slightly different flavor. Blue cornmeal is a bit nuttier in taste, and heftier than it’s yellow brethren. Of course, if you can’t find any, yellow cornmeal will work wonderfully in this recipe!
This cake also has a couple of surprise ingredients: maple syrup and cinnamon. I find that maple and cinnamon work beautifully with blueberries. Ever since I made this crisp, I have been combining the three flavors at any opportunity possible!
I like to serve this cake with a dusting of powdered (confectioners’) sugar, and even more maple syrup! It kinda makes it taste like a delicious blueberry pancake thing, which means it is 100% acceptable to eat for breakfast. Right? Because I may have done that on more than one occasion...
If you want to make it even more dessert-y, serve it with a huge dollop of freshly whipped cream, and a big ol’ scoop of vanilla ice cream!
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