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
Recipe type: Baked Goods
Cuisine: American
Serves: 1 (10-inch) cake
  • 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
  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.


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