Best 3 Blueberry Cornmeal Cake Recipes
Indulge in a delightful culinary journey with our tantalizing blueberry cornmeal cake. This delectable treat seamlessly blends the rustic charm of cornmeal with the vibrant sweetness of blueberries, resulting in a symphony of flavors that will tantalize your taste buds. As you embark on this baking adventure, you'll be guided through two distinct yet equally delectable variations - a classic blueberry cornmeal cake and a gluten-free version that caters to dietary preferences without compromising on taste. Both recipes promise a moist, tender crumb enveloped in a medley of juicy blueberries, offering a perfect balance of textures and flavors. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking expedition that will leave you craving more.
Let's cook with our recipes!
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE
Provided by Abigail Johnson Dodge
Categories Cake Dessert Kid-Friendly Blueberry Lemon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For glaze:
- Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
LEMON BLUEBERRY CORNMEAL CAKE
I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.-Roxanne Chan, Albany, California.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.
Nutrition Facts : Calories 250 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 156mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY CORNMEAL CAKE
Steps:
- Preheat oven to 325 degrees F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Whisk flour and next three ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons suger, and 1 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricott and yogurt; beat on low speed just to blend. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Spring remaining 1 tablespoon sugar over. Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completed in pan on rack.
Tips:
- Use fresh blueberries: Fresh blueberries have a more intense flavor and a better texture than frozen blueberries. If you are using frozen blueberries, be sure to thaw them completely before using them in the cake.
- Do not overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake in a preheated oven: Preheat the oven to the correct temperature before baking the cake. This will help to ensure that the cake bakes evenly.
- Test the cake for doneness: Insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If the toothpick comes out with batter or crumbs attached, the cake needs to bake for a few more minutes.
- Let the cake cool completely before serving: Allow the cake to cool completely before serving. This will help to prevent the cake from falling apart.
Conclusion:
This delicious and easy-to-make blueberry cornmeal cake is a perfect dessert for any occasion. With its moist and tender crumb, sweet and tangy blueberries, and crunchy cornmeal topping, this cake is sure to be a hit with everyone who tries it. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
