I almost haven’t turned around and first two weeks in America were gone. So many things have been happening that I do not have time to process all the information coming to my head, and stil try to lead a normal family life. Until everything settles, here is a recipe for one blueberry cake which is not so common in Europe. Because of the cornmeal, this cake has a different texture and a taste. And with blueberries in high season, it would be a pitty not to use them in many different ways. Taking into account that corn (corn bread) and blueberries are two truly American ingredients, let us make this a welcoming recipe to my new – American – kitchen. 🙂
BLUEBERRY AND CORNMEAL CAKE
Inspiration for this recipe comes from a blog Patent & the Pantry, where I found Nigella Lawsons recipe for muffins with blueberries and corn meal. However, I adapted it to my custom recipe for muffins and put some more blueberries.
– serves 6-8 –
1 cup cornmeal
1 cup unbleached all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of salt
1 cup of milk
1 teaspoon of cider vinegar
1/3 cup coconut sugar (or a brown sugar)
3/4 stick of butter
1 cup blueberries + a dozen to sprinkle on top of the cake
- In a deep bowl mix flour, corn meal, baking soda, baking powder, salt and sugar.
- Melt the butter, then leave it to cool at room temperature.
- Pour milk into a cup, then add a teaspoon of vinegar to it, and let sit for a few minutes (or simply use buttermilk instead).
- Mix an egg in the butter and add (butter)milk to it. Pour liquid batter into dry ingredients. Stir it only a few times.
- Preheat your oven to 375F and prepare your baking dish, loaf pan or a muffin tray.
- Fold in blueberries in the batter then pour it in the baking dish you are using. Arrange the rest of the blueberries on top.
- Bake for 20-25 minutes (or about 15 minutes if baking in a muffin tray). Leave it to cool before slicing.