Blueberry Cornmeal Cake Recipe - Food Fanatic
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Blueberry Cornmeal Cake Recipe

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    10 Servings

Ingredients

Dry Ingredients:
  • 1 cup All-Purpose Flour
  • 1 cup Blue Cornmeal
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
Wet Ingredients:
  • 1/4 cup Pure Maple Syrup
  • 3/4 cup Buttermilk, Well-shaken
  • 2 large Eggs
  • 8 tablespoons Unsalted Butter, Melted
  • 1 1/2 cups Blueberries, Frozen is fine
To Serve:
  • Confectioners Sugar
  • Pure Maple Syrup

Directions

  1. Preheat oven to 375°F. Grease a 9-inch cakes pan with nonstick spray, line with parchment paper, and grease the paper; set aside.
  2. In a large bowl, combine all of the dry ingredients; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix together all of the wet ingredients until combined. Add in the dry ingredients, and beat until just combined. Use a rubber spatula to scrape the bowl and ensure everything is mixed.
  4. Scatter the blueberries in the bottom of the greased pan. Pour the batter over top and smooth it out. Bake for 30-40 minutes, until golden and set. Allow to cool for ten minutes before inverting on a platter and allowing to cool.
  5. Serve dusted with confectioners’ sugar, and with extra maple syrup.

Notes

  • You can use regular cornmeal I just like the pairing of blueberries with blue cornmeal

Blueberry cornmeal cake photo
Source: Adapted from my own Blackberry-Lavender Cornbread