Blueberry Cornmeal Cake Recipes

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BLUEBERRY-CORNMEAL LOAF CAKE



Blueberry-Cornmeal Loaf Cake image

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

2/3 cup fresh blueberries (if using frozen, do not thaw) or 2/3 cup frozen blueberries (if using frozen, do not thaw)
1 cup all-purpose flour
1/2 cup whole wheat flour or 1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plain nonfat yogurt
2 tablespoons plain nonfat yogurt
1/3 cup sugar
1/3 cup Splenda Sugar Blend for Baking (sugar substitute)
3 tablespoons vegetable oil
1 tablespoon orange juice or 1 tablespoon lemon juice
1 teaspoon orange zest or 1 teaspoon lemon zest
1 large egg
1 large egg white
2 teaspoons sugar
1/4 teaspoon cinnamon
cooking spray

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

BLUEBERRY CORNMEAL UPSIDE-DOWN CAKE



Blueberry Cornmeal Upside-Down Cake image

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

3 cups all-purpose flour
1 ½ cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 pound unsalted butter, softened
3 cups white sugar
8 eggs, at room temperature
1 ½ cups sour cream
1 tablespoon vanilla extract
½ cup unsalted butter, divided
1 cup brown sugar, divided
6 cups fresh blueberries, divided

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

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