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    You are in: Home / Recipes / Blueberry-Cornmeal Loaf Cake Recipe
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    Blueberry-Cornmeal Loaf Cake

    Blueberry-Cornmeal Loaf Cake. Photo by justcallmetoni

    1/2 Photos of Blueberry-Cornmeal Loaf Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    justcallmetoni's Note:

    This recipe was first introduced in Eating Well magazine (a must read for health-minded cooks). A big fan of the rich sweetness of cornmeal, this attracted me immediately and the recipe here is my adaptation. It is dense and moist and well-studded with berries. The cake tastes even better after resting for a day, so consider making it in advance. I really like this with the orange blossom water as it intensifies the orange while adding a slight floral note. But either orange or lemon juice work quite well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Prepare loaf pan with a light coating of cooking spray.
    2. 2
      In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
    3. 3
      Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
    4. 4
      In another bowl combine the the yogurt and lemon juice.
    5. 5
      In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
    6. 6
      Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
    7. 7
      Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
    8. 8
      Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
    9. 9
      Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.

    Ratings & Reviews:

    • on January 24, 2007

      45

      This smelled really good while baking. I think I would use 1 C of berries next time. (Used frozen ones.) I didn't have Splenda, so I used 2/3 C sucanat for the sugar and 1 T lemon juice. I also used w.w. pastry flour. Moist, yet seems like it needs something. May try the orange juice next time. Maybe it will taste more flavorful after the suggested day of resting :) Will report tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry-Cornmeal Loaf Cake

    Serving Size: 1 (68 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 169.4
     
    Calories from Fat 45
    26%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 21.4 mg
    7%
    Sodium 138.9 mg
    5%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.6 g
    6%
    Sugars 9.7 g
    39%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    Splenda Sugar Blend for Baking

    orange blossom water

    Ideas from Food.com

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