16 June, 2016
Blueberry Cornmeal Cake
I am a sucker for baked goods. I really wish it were appropriate to eat cake everyday! During the summer, it seems a bit harder for me to find bakes goods that really lend themselves to lightened summer eating. I was really excited when I found this recipe for Blueberry Cornmeal Cake on the Eats Well With Others blog, as it combines fresh summer blueberries with cornbread type cake! What I especially liked was the unusual ingredients of ricotta cheese and maple syrup in the cake.
I started out creaming butter and sugar together until fluffy. Then I added in the eggs, canola oil, maple syrup and vanilla until combined. You are then instructed to stop the mixer and add the cornmeal, baking powder, baking soda, salt (I added a pinch more than called for), greek yogurt and ricotta. Mix slowly until combined.
The author adds all the batter to one 10″ round pan, but I was working with a 9″ round and actually had enough to make TWO cakes (yay for me)! I sprinkled each cake with the fresh blueberries and sugar (I may have added a bit more sugar to the tops than called for, but I like a crunch topped cake). I cooked them for just under an hour and let them cool a bit until I cut into it.
What a beautiful cake! It looks like a real summer beauty. And the taste did not disappoint. The cake is light and flavorful. I believe the ricotta and yogurt added creaminess and made the cake SO moist. The cornmeal provided such an awesome texture. The maple syrup made this cake sweet, in a rustic kind of way. The sugar topping lent a wonderful crunchy crust along with the burst of fresh blueberry.
I’m pretty sure you all will love this cake as much as I do!
Follow this link for the full recipe: http://joanne-eatswellwithothers.com/2015/07/blueberry-cornmeal-cake.html