This Blueberry Corn Cake combines the sweetness of blueberries with the savory richness of cornmeal, creating a uniquely textured and flavorful dessert. The addition of cornmeal gives the cake a hearty consistency that perfectly complements the juicy, tart blueberries. It’s a versatile cake that can be enjoyed as a breakfast treat, a dessert, or a snack.
Why You’ll Love This: The cake’s robust texture from the cornmeal paired with the sweetness of the blueberries makes for a satisfying eat. It’s not overly sweet, making it perfect for those who prefer their desserts with a balance of flavors. The simple, wholesome ingredients come together quickly, offering a delightful treat that feels home-made and comforting.
Perfect Occasion: This cake is ideal for brunches, afternoon teas, or as a comforting treat to brighten up a weekend at home. It’s also a fantastic option for picnics and potlucks, as it travels well and can be served at room temperature.
Decoration Tips: Serve this cake lightly dusted with powdered sugar or topped with a dollop of whipped cream to add an extra touch of decadence. Fresh blueberries and a sprig of mint can also make lovely garnishes that enhance the visual appeal and add a fresh contrast to the rich flavors of the cake.
Ingredients:
- 154g all-purpose flour
- 44g cornmeal
- 6g baking powder
- 128g granulated sugar
- 2 room temperature eggs
- 55g neutral oil (such as vegetable oil)
- 138g unsweetened natural yogurt
- 200g frozen blueberries
- 1 teaspoon vanilla extract
Preparation Steps:
- Preheat your oven to 180°C (356°F). Grease and line a 24 x 13 cm baking dish with parchment paper.
- In a large bowl, mix together the flour, cornmeal, and baking powder. Set aside.
- In another bowl, whisk together the sugar, eggs, oil, and yogurt until well combined. Add the vanilla extract and mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy this delightful Blueberry Corn Cake that offers a perfect blend of sweet and savory notes!
