Blueberry and Cornmeal Cake + A welcome

posted in: recipe, vegetarian | 0

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. 🙂

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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 egg

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





  1. In a deep bowl mix flour, corn meal, baking soda, baking powder, salt and sugar.
  2. Melt the butter, then leave it to cool at room temperature.
  3. 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).
  4. Mix an egg in the butter and add (butter)milk to it. Pour liquid batter into dry ingredients. Stir it only a few times.
  5. Preheat your oven to 375F and prepare your baking dish, loaf pan or a muffin tray.
  6. Fold in blueberries in the batter then pour it in the baking dish you are using. Arrange the rest of the blueberries on top.
  7. Bake for 20-25 minutes (or about 15 minutes if baking in a muffin tray). Leave it to cool before slicing.



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