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Blueberry Cornmeal Cake Recipe

In the realm of baked goods, few creations embody the perfect balance of sweet and savory quite like the blueberry cornmeal cake. This rustic yet elegant dessert, with its moist, crumbly texture and burst of blueberry goodness, has captivated taste buds for generations. Its unique combination of flavors and textures makes it a versatile treat, suitable for both casual gatherings and elegant celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 people
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1/2 cup 1 stick or 113 grams unsalted butter, softened
  • 1 cup 200 grams granulated sugar
  • 2 large eggs
  • 1 tablespoon 1.5 teaspoons or 6 grams lemon zest
  • 1 1/2 cups 192 grams all-purpose flour
  • 1/2 cup 64 grams medium-grind yellow cornmeal
  • 2 teaspoons 12 grams baking powder
  • 1/2 teaspoon 3 grams baking soda
  • 1/2 teaspoon 3 grams fine sea salt
  • 2/3 cup 160 ml buttermilk
  • 1 1/2 cups 225 grams fresh blueberries (about 7 oz.)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
  3. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  5. Pour the batter into the prepared springform pan and sprinkle with blueberries.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

Notes

  • For a more intense blueberry flavor, use frozen blueberries that have been thawed and drained.
  • To make the cake even more moist, add 1/2 cup (60 ml) sour cream to the batter.
  • For a sweeter cake, add 1/2 cup (100 grams) of granulated sugar to the batter.
  • For a more rustic look, leave the blueberries whole. For a smoother cake, mash some of the blueberries before adding them to the batter.
  • Serve the cake with whipped cream or ice cream.