Blueberry Corn Cakes Recipe

Name: Blueberry Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ⅔ cup all-purpose flour; ⅔ cup fine stone-ground cornmeal; 2 tablespoons sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 cup buttermilk; 1 large egg, separated; 1 cup blueberries; 2 tablespoons vegetable oil

Servings: persons

⅔ cup all-purpose flour
⅔ cup fine stone-ground cornmeal
2 tablespoons sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup buttermilk
1 large egg, separated
1 cup blueberries
2 tablespoons vegetable oil

1
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
2
In a small bowl, whisk the buttermilk with the egg yolk.
3
In a medium bowl, beat the egg white until firm peaks form.
4
Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps.
5
Fold in the beaten egg white and then the blueberries.
6
Heat a large cast-iron skillet.
7
Add 1 tablespoon of the oil, and when it is hot, spoon 1/4 cup of the batter into the skillet for each pancake.
8
Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes.
9
Flip and cook until browned on the second side, about 2 minutes longer.
10
Keep the pancakes warm in a low oven while you continue with the remaining oil and batter.
11
Serve the pancakes with butter and maple syrup.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup all-purpose flour, ⅔ cup fine stone-ground cornmeal, 2 tablespoons sugar, 1 ½ teaspoons baking powder, and more.

Yes, Blueberry Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Corn Cakes

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