Blueberry Cornmeal Loaf Cake Recipes

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

Ingredients

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 LOAF CAKE

Blueberry Loaf Cake image

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY LOAF

Blueberry Loaf image

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

Provided by Meg

Categories Bread Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 ½ cups blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g

More about "blueberry cornmeal loaf cake recipes"

2020-08-09 Method. Blueberry Cornmeal Loaf 7 Steps. Step 1. Preheat oven to 350°F. Step 2. Lightly oil a standard loaf …
From tastetoronto.com

Blueberry Cornmeal Loaf Cake Recipes

BLUEBERRY-CORNMEAL LOAF CAKE

BLUEBERRY LOAF CAKE

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

BLUEBERRY LOAF

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

More about "blueberry cornmeal loaf cake recipes"

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