Blueberry Cornmeal Cakes Recipes
BLUEBERRY CORNMEAL UPSIDE-DOWN CAKE
This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream.
Provided by Vista Verde Ranch
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
- Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside.
- Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.
- Divide cornmeal batter between the pans; place each on a sheet pan.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
- Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 88.4 g, Cholesterol 167.6 mg, Fat 36.1 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 21.8 g, Sodium 260.3 mg, Sugar 56.9 g
BLUEBERRY-CORNMEAL LOAF CAKE
This recipe was first introduced in Eating Well magazine (a must read for health-minded cooks). A big fan of the rich sweetness of cornmeal, this attracted me immediately and the recipe here is my adaptation. It is dense and moist and well-studded with berries. The cake tastes even better after resting for a day, so consider making it in advance. I really like this with the orange blossom water as it intensifies the orange while adding a slight floral note. But either orange or lemon juice work quite well.
Provided by justcallmetoni
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Prepare loaf pan with a light coating of cooking spray.
- In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
- Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
- In another bowl combine the the yogurt and lemon juice.
- In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
- Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
- Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
- Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.
Nutrition Facts : Calories 194.9, Fat 5, SaturatedFat 0.8, Cholesterol 18.9, Sodium 139.1, Carbohydrate 33.8, Fiber 1.6, Sugar 12.8, Protein 4.4
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BLUEBERRY-CORNMEAL CAKE RECIPE - SOUTHERN LIVING
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- Beat sugar and butter with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.
- Stir together flour, cornmeal, baking powder, baking soda, and sea salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on medium-low speed just until combined after each addition. Pour batter into prepared cake pan, and sprinkle with fresh blueberries.
- Bake in preheated oven until the cake starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip, 45 to 50 minutes. Transfer to a wire rack, and cool in pan 10 minutes. Remove cake from springform pan; serve warm or at room temperature.
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl, combine the dry ingredients. Add the butter and mix with your fingertips until just moistened and crumbly. Press the mixture together with your hands, then roughly crumble it up, letting it fall in pieces over the blueberries.
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