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
A delcious blueberry cornbread recipe: Easy blueberry olive oil cake packed with fresh jammy berries and the rustic crunch of cornmeal.
Ingredients
- 1 cup polenta or stone-ground cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 eggs
- 2 egg whites
- 1 cup sugar
- 1/3 cup olive oil
- 1 cup sour cream
- 1 1/2 cups 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.
This cake keeps well for days after baking. Try it toasted, spread with creamy sweet butter and your favorite jam.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 408 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 67mg Sodium: 362mg Carbohydrates: 57g Fiber: 2g Sugar: 29g Protein: 7g
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!