Blueberry-Cornmeal Cake [Tea Time Recipes]

Good Morning Friends!

A very Happy Saturday to you! Today I am back with another tea time recipe and man, oh, man is this cake dynamite! If cornbread and pound cake had a baby… it would be this blueberry-cornmeal cake. From the moment I saw it on SouthernLiving.com I knew that I had to give it a try. Growing up in Georgia, I know what good cornbread tastes like. Step aside Jiffy, because real cornbread is made with cornmeal, sour cream, canned corn (or fresh!), and lots of love. It’s moist, tender, and best eaten piping hot. This cornmeal cake is baked in a spring-form pan which allows the bottom and sides to become crispy while the middle stays moist and tender.

I had a small tin of blueberries that were dying slowly in my fridge, so into the cake these went. After dusting this cake with a bit of powdered sugar I took a bite…. and swooned. It was magical. Instantly I was transported to the South with every bite. Fresh, hot cornbread is simply delectable and I know you will love it too. The blueberries give it a beautiful lift and the lemon zest is just notable among all of the other flavors in the cake. I hope you bake this up for your next tea time. Feel free to leave a comment and let me know what you think! Until then, stay tuned for more delicious recipes, have a wonderful weekend, and as always, keep on cooking! ❤

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Blueberry-Cornmeal Cake

Courtesy of: SouthernLiving.com

Ingredients: 

  • 1/2 cup unsalted butter, softened, plus more for greasing pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from 2 lemons)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup medium-grind yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup buttermilk
  • 1 1/2 cups cups fresh blueberries (about 7 oz.)

Instructions: 

Step 1

Preheat oven to 350°F. Butter an 8-inch spring-form pan. Set aside.

 

Step 2

Beat sugar and butter with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.

 

Step 3

Stir together flour, cornmeal, baking powder, baking soda, and sea salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on medium-low speed just until combined after each addition. Pour batter into prepared cake pan, and sprinkle with fresh blueberries.

 

Step 4

Bake in preheated oven until the cake starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip, 45 to 50 minutes. Transfer to a wire rack, and cool in pan 10 minutes. Remove cake from spring-form pan; serve warm or at room temperature.

 

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