Blueberry Cornmeal Loaf Cake Recipe

The best delicious Blueberry Cornmeal Loaf Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Cornmeal Loaf Cake recipe today!

Hello my friends, this Blueberry Cornmeal Loaf Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Cornmeal Loaf Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry Cornmeal Loaf Cake.

What Makes This Blueberry Cornmeal Loaf Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Cornmeal Loaf Cake.

Ready to make this Blueberry Cornmeal Loaf Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


I.E.S.JJGF65A

-PHILLY.INQUIRER-
2/3 c Blueberries,fresh or frozen
Not thawed
1 1/2 c Flour
1/3 c Yellow cornmeal; preferably
Stone ground
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Yogurt; plain,non fat,PLUS
1 tb Of same
1 tb Lemon juice; fresh
2/3 c Sugar
2 ts Sugar
1/4 c Oil; plus more for preparing
Pan
1 ts Lemon zest; grated
1 Egg; large
1 Egg; white
1/4 ts Cinnamon; ground

This recipe is from Maine’s Cook & Tell newsletter….
Toss blueberries with tablespoon flour and set aside..
Stir together remaining flour,cornmeal,baking powder and salt in
mixing bowl.Combine yogurt and lemon juice in another small bowl.
Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing
bowl.Beat in whole egg,then egg white,beating well after each
addition.Alternately add dry ingredients and yogurt mixture,begining
and ending with dry ingredients.Mix until just combined.Gently fold in
blueberries.Spoon batter into lightly oiled 8″ x 4″ loaf pan.Combine
remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle
over batter..
Bake on center rack at 350 deg.After 25 minutes of baking,loosely
cover pan with aluminum foill.Bake until cake is golden and wooden
pick inserted into center comes out clean.50 to 60 minutes total
baking time..
Cool cake in pan on wire rack 10 minutes,then turn out onto rack
and cool completely.( For best flavor,wrap cake and store overnight
before serving.)Makes 10 servings…..

Yields
10 Servings



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