Blueberry Cornmeal Cake
If you have about 45 minutes to spend in the kitchen, Blueberry Cornmeal Cake might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 8 and costs $1.17 per serving. This side dish has 463 calories, 10g of protein, and 32g of fat per serving. It is brought to you by Completely Delicious. 72 people found this recipe to be scrumptious and satisfying. Head to the store and pick up blueberries, vegetable oil, baking soda, and a few other things to make it today. With a spoonacular score of 39%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Blueberry Cornmeal Cake, Cornmeal Cake With Blueberry Sauce, and Blueberry Cornmeal Upside-down Cake.
Servings: 8
Ingredients:
1 1/3 cup all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3 cups fresh blueberries
2 large eggs
1 teaspoon honey
1 tablespoon lemon zest
1/3 cup plain yogurt
1 cup ricotta cheese
3/4 plus 3 tablespoons sugar, divided
10 tablespoons ( 1 1/4 sticks) unsalted butter, room temperature
1 tablespoon vanilla
6 tablespoons vegetable oil
2/3 cup yellow cornmeal
Equipment:
springform pan
bowl
oven
hand mixer
whisk
wire rack
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 325 degrees F. Grease and flour a 9-inch springform pan.Cornmeal flour, cornmeal, baking powder, baking soda and lemon zest together in a bowl and set aside. Whisk together the eggs, vegetable oil, vanilla and honey in a bowl and set aside.In the bowl of an electric mixer, cream together the butter and 3/4 cup plus 2 tablespoons of the sugar until light and fluffy. Add the egg mixture and mix on medium speed until smooth. Add the flour mixture and beat just to combine. Add the ricotta cheese and yogurt and mix until smooth and uniform.Spread half of the batter into the springform pan. Scatter half of the berries over the batter. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over and sprinkle with the remaining 1 tablespoon of sugar over the top.Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool completely in pan on cooling rack.Sprinkle with powdered sugar, if desired, and serve.
Step by step:
1. Preheat oven to 325 degrees F. Grease and flour a 9-inch springform pan.Cornmeal flour, cornmeal, baking powder, baking soda and lemon zest together in a bowl and set aside.
2. Whisk together the eggs, vegetable oil, vanilla and honey in a bowl and set aside.In the bowl of an electric mixer, cream together the butter and 3/4 cup plus 2 tablespoons of the sugar until light and fluffy.
3. Add the egg mixture and mix on medium speed until smooth.
4. Add the flour mixture and beat just to combine.
5. Add the ricotta cheese and yogurt and mix until smooth and uniform.
6. Spread half of the batter into the springform pan. Scatter half of the berries over the batter. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over and sprinkle with the remaining 1 tablespoon of sugar over the top.
7. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool completely in pan on cooling rack.Sprinkle with powdered sugar, if desired, and serve.
Nutrition Information:
covered percent of daily need
