Blueberry Corn Cake

6 servings


Blueberry Corn Cake Corn bread is one of my favorite dinner and breakfast breads. With a little sweetening and a shift of the cornmeal and flour proportions, it becomes a dessert cake as well. If fresh blueberries are not in season, fold in dried blueberries or cranberries. Served with a dollop of lemon curd or lemon yogurt, or a scoop of lemon gelato, this homespun dessert becomes worthy of a fancy dinner party.


2/3 cup all-purpose flour
6 tablespoons granulated sugar
1/4 cup yellow cornmeal
1 teaspoon baking powder
6 tablespoons heavy cream
3 tablespoons unsalted butter, melted
1 large egg
1/2 cup fresh blueberries


Preheat the oven to 400 degrees. Butter an 8-inch square baking pan. In a mixing bowl, whisk together the flour, sugar, cornmeal, and baking powder. In a smaller bowl, whisk together the cream, melted butter, and egg. Stir the liquid ingredients into the dry ingredients just until blended, then stir in the blueberries. Scrape the batter into the prepared pan, smoothing the top.

Bake until the cake is firm and golden, 20 to 23 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature.


Short & Sweet
150 Sophisticated Desserts in No Time at All
By Melanie Barnard
Houghton Mifflin Company
Hardback, $25.00, May 1999
240 pages, 8 pages of color photographs
ISBN: 0-395-90145-6
Recipe Reprinted by permission.


Short & Sweet



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This page created July 1999

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