Blueberry Johnny Cake Recipes

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FRESH BLUEBERRY-LEMON CAKE



Fresh Blueberry-Lemon Cake image

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Provided by Catherine Fabre

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 15

1 teaspoon butter, or as needed
12 ounces fresh blueberries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
2 eggs
1 cup white sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
  • Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
  • Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
  • Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
  • Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g

JOHNNYCAKES



Johnnycakes image

Provided by Bobby Flay

Time 25m

Yield 10 to 12 (3-inch) johnnycakes;

Number Of Ingredients 7

1 tablespoon sugar
1/2 teaspoon salt
1 cup Carpenter's Johnnycake Meal
1 cup boiling water
3 to 4 tablespoons milk
Bacon grease or corn oil, for frying
Butter, as an accompaniment

Steps:

  • Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
  • Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

BLUEBERRY JOHNNYCAKES WITH MAPLE SYRUP



Blueberry Johnnycakes with Maple Syrup image

Provided by Edith Kohn

Yield Serves 8

Number Of Ingredients 10

2 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (stick) chilled butter, diced
1 1/2 cups milk
3 large eggs
2 cups frozen blueberries, unthawed
Warm maple syrup

Steps:

  • Preheat oven to 400°F. Butter bottom of 13x9x2-inch baking pan. Mix first 5 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat milk and eggs in large bowl to blend. Stir in cornmeal mixture. Mix in blueberries. Transfer batter to prepared pan.
  • Bake until tester inserted into center of corn bread comes out clean, about 25 minutes. Cut into large squares and serve warm with maple syrup.

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLUEBERRY JOHNNY CAKE



Blueberry Johnny Cake image

Johnny cake is another name for cornpone or cornmeal bread, shortened from journey-cake. This version adds blueberries and is wonderful served for breakfast. Frozen blueberries will not work as well but if they are thoroughly drained, they can be used.

Provided by Lvs2Cook

Categories     Quick Breads

Time 1h

Yield 16 medium squares

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups sifted flour
1 1/2 cups stone-ground yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 cups fresh blueberries

Steps:

  • Cream butter and sugar; add eggs and beat until light in color.
  • Combine flour, cornmeal, baking powder, and salt; add alternately with milk, stirring until just combined.
  • Fold in blueberries which have been lightly dusted with flour.
  • Pour into buttered and floured 9x13 inch baking pan.
  • Bake at 350º for 40 minutes.
  • Cool in pan on wire rack.
  • When cool, cut into squares.

Nutrition Facts : Calories 215.6, Fat 7.7, SaturatedFat 4.3, Cholesterol 44.4, Sodium 226.8, Carbohydrate 34.1, Fiber 1.6, Sugar 14.4, Protein 3.8

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