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Blueberry Cornmeal Cake
Celebrate the sweetness of summer with this delightful Blueberry Cornmeal Cake that pairs the tartness of fresh blueberries with the rustic texture of cornmeal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup milk
– 1 tsp vanilla extract
– 1 1/2 cups fresh blueberries
Directions:
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Gradually add the flour mixture to the wet ingredients, alternating with milk, and mix until just combined.
6. Gently fold in blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 50-55 minutes | Calories: ~280 per serving | Servings: 8 | Storage Tips: Store in an airtight container at room temperature for up to 3 days.