Adding corn kernels to Blueberry Cornmeal Cake makes it a truly glorious treat for dessert, breakfast or brunch, and of course, an interesting afternoon tea.

Blueberry Cornmeal Cake

Blueberry Cornmeal Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked Goods
Cuisine: American
Serves: 1 (10-inch) cake
Ingredients
  • 2 Cups all-purpose flour
  • 1 Cup cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 7 ounces unsalted butter
  • 1 1/4 Cups sugar
  • 2 1/4 teaspoons salt
  • 3 ounces vegetable oil
  • 3 Tablespoons honey
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 2 Cups ricotta
  • 3 Cups corn kernels
  • 3 Cups blueberries
Instructions
  1. In a large bowl, mix together flour, cornmeal, baking powder and baking soda.
  2. In a stand mixer at medium speed, cream together butter, sugar and salt. Gradually stir in vegetable oil, honey, eggs and vanilla.
  3. On low speed, mix in half of the dry ingredients until incorporated. Mix in the remaining flour and the ricotta until just incorporated.
  4. Using a spatula, fold in the corn and 2 cups blueberries. Pour into a buttered cake pan and top with remaining 1 cup blueberries.
  5. Bake at 375 degrees F until the top has browned and springs back to the touch, about 35 minutes.

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.