This tender, not-too-sweet blueberry loaf cake will remind you of a favorite muffin, with the rustic crunch of cornmeal and lots of jammy fresh blueberries.
Blueberry cornmeal muffins — don’t they just sound like summer?
Here’s a no-fuss blueberry loaf cake recipe that will remind you of a favorite muffin or fruity cornbread, only it’s in cake form.
This hefty little loaf contains olive oil for a tender crumb, and it’s studded with fresh blueberries that become jammy and concentrated while they bake.
Everyone needs a handful of back-pocket recipes for using up fresh berries (that is, if you and your household ever get tired of gobbling them up by the handful, which I admit is my own secret favorite way).
Make this cake when you have a stash of blueberries and a leisurely weekend ahead, and watch both of them disappear.
I’m a huge fan of cornmeal in desserts, especially the rustic. coarsely-ground stuff.
It has a really pleasant crunch and toasty corn flavor that’s irresistible.
The rustic texture of this cake gets even better a day or two after baking — it’s a “keeper” cake, which to me is code word for “slice thickly and slather with butter and jam.”
Do I need to suggest that a slab of blueberry cornmeal cake is really lovely toasted, buttered and served for breakfast?
I’ve kept the ingredients to a minimum in the recipe, but there are other ways to dress up this cake, if you’re into it:
- Add a tablespoon or so of fresh lemon zest to the batter.
- Make a creamy icing and pour it over the cooled cake.
- Play around with the fruit — substitute blackberries or raspberries for the blueberries, or a mixture of all three.
Blueberry Olive Oil Loaf Cake with Cornmeal
Equipment
Ingredients
- 1 cup (160 g) polenta or stone-ground cornmeal
- 1 cup (140 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 eggs
- 2 egg whites
- 1 cup (240 g) sugar
- 1/3 cup (75 ml) olive oil
- 1 cup (230 g) sour cream
- 1 1/2 cups (220 g) fresh blueberries
Instructions
- Preheat oven to 350 degrees. Lightly oil a standard loaf pan and cut a piece of parchment to fit inside, with the long edges overhanging by 2 or 3 inches.
- Whisk the cornmeal, flour, baking powder and salt together in a small bowl.
- Beat the eggs, egg whites and sugar in a heavy-duty mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream.
- Stir in the dry ingredients until just blended, then fold in 1 cup of the blueberries.
- Scrape the batter into the prepared pan and sprinkle the remaining blueberries over the top. Bake for 1 hour plus 25 – 30 minutes — the top of the cake should be golden and a toothpick inserted in the top of the cake should come out clean.
- Cool the cake on a rack. Once it’s completely cool, use the parchment paper to lift the cake out of the pan.
Notes
- Add a tablespoon or so of fresh lemon zest to the batter.
- Make a creamy icing and pour it over the cooled cake.
- Play around with the fruit — substitute blackberries or raspberries for the blueberries, or a mixture of all three.
L says
Hi – I’d like to make a bit healthier version of this – can I substitute Almond Flour & Plain Greek Yogurt?
Familystyle Food says
Hi – I haven’t tested this with almond flour. But you can try subbing if for the all-purpose (keep the cornmeal). Yes to plain Greek yogurt – that should work fine!
Laura | Tutti Dolci says
Such a lovely cake for summer!
Liza says
as soon as I get home, I am making this! XO
Natalie says
Looks so delicious! I love blueberry cakes and the combination with cornmeal and olive oil sounds simply divine! Can’t wait to try this recipe!