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–+ servings
Blueberry Cornmeal Cake Photo

Blueberry Cornmeal Cake Recipe

Rachael Dart
Blueberry Cornmeal Cake is soft and tender with sweet blueberries. Try it with a scoop of ice cream.
3 from 31 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Cuisine Blueberries
Servings 10
Calories 247 kcal

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
  • 1/4 cup Pure Maple Syrup
  • 3/4 cup Buttermilk Well-shaken
  • 2 large Egg
  • 8 tablespoons Unsalted Butter Melted
  • 1 1/2 cups Blueberries Frozen is fine
  • Confectioners Sugar
  • Pure Maple Syrup

Instructions
 

  • Preheat oven to 375°F. Grease a 9-inch cakes pan with nonstick spray, line with parchment paper, and grease the paper; set aside.
  • In a large bowl, combine all of the dry ingredients; set aside.
  • 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.
  • 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.
  • 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

Nutrition

Calories: 247kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 274mgFiber: 2gSugar: 13g
Keyword Baked, Baking, Blueberries, Cakes, Desserts, Family Meals and Snacks, Party Food, Snacks, Spring
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