I was shooting for something halfway between a blueberry muffin and sweet cornbread. And, I think I’m getting close. This was closer to a sweet cornbread with blueberries added. Those blueberries are dried wild blueberries from Trader Joe’s. (Love them! They’re not really dry. They’re closer to a dehydrated blueberry jerky.) They were incredibly sweet, moist and tender in the finished cake. And, for $6, they’re incredibly high quality.
Blueberry Cornmeal Snack Cake
makes one 8×8 inch baking dish
1 cup unbleached AP flour
1/2 cup corn flour
1/2 cup superfine sugar
1/2 heaping cup dried wild blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup canola oil
2 jumbo eggs
1/2 cup buttermilk (or light cream)
1 heaping teaspoon vanilla extract
Preheat oven to 425 degrees F.
Combine all dry ingredients in a large mixing bowl. Stir vigorously with a large spoon. Add blueberries and stir briefly. Then, add eggs, oil, buttermilk, and vanilla. Stir gently to combine. Pour into buttered baking dish. Bake at 425 degrees F for 24-28 minutes. Let cool and cut into squares.
These make a perfect snack, small breakfast or barely sweet dessert treat.
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