Blueberry Cornmeal Cake with Buttermilk Sabayon

Name: Blueberry Cornmeal Cake with Buttermilk Sabayon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter at room temperature, plus more for buttering the pan; 3/4 pound fresh blueberries or blackberries; 1 tablespoon freshly squeezed orange juice; 1/2 teaspoon grated orange zest; 1/4 teaspoon ground cinnamon; 3/4 cup plus 2 tablespoons all-purpose flour; 1/4 cup plus 2 tablespoons yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 2/3 cup sugar; 1/2 cup whole milk; 1 cup boiling water; 4 large egg yolks; 1/4 cup sugar; 3/4 cup buttermilk; 1/2 cup heavy cream; 1/4 teaspoon vanilla extract

Servings: persons

4 tablespoons unsalted butter at room temperature, plus more for buttering the pan
3/4 pound fresh blueberries or blackberries
1 tablespoon freshly squeezed orange juice
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup sugar
1/2 cup whole milk
1 cup boiling water
4 large egg yolks
1/4 cup sugar
3/4 cup buttermilk
1/2 cup heavy cream
1/4 teaspoon vanilla extract

1
Preheat the oven to 350F.
2
Butter a 9-inch deep-dish pie pan.
3
In a bowl, stir together the berries, orange juice, orange zest, and cinnamon.
4
Spread the berry mixture evenly in the buttered pie pan.
5
In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
6
In another bowl, with handheld electric beaters, beat the butter until smooth.
7
Add the sugar gradually, beating until blended.
8
By hand, stir in the dry ingredients; the mixture will be crumbly.
9
Gradually stir in the milk.
10
Dollop the batter over the berries, then use an offset spatula or knife to spread the batter in an even layer that covers the berries.
11
Put the pie plate on a rimmed baking sheet.
12
Pour the boiling water evenly over the batter.
13
Bake until the cake is firm to the touch and a toothpick inserted in the center comes out clean, 55 to 60 minutes.
14
Let cool until just warm.
15
For the buttermilk sabayon: Combine the egg yolks, sugar, and buttermilk in the top of a double boiler or in a stainless steel bowl that fits over the top of a saucepan.
16
Set over a saucepan of simmering water; the double boiler top or bowl should not touch the water.
17
Whisk constantly by hand or with electric beaters until the mixture doubles in volume, thickens, and is hot to the touch, about 10 minutes.
18
Cool the mixture in an ice bath.
19
Whip the cream and vanilla to firm peaks.
20
Fold into the cooled egg mixture.
21
Chill, covered, until ready to use.
22
Cut the warm cake into wedges and serve with a dollop of sabayon.

1526

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 tablespoons unsalted butter at room temperature, plus more for buttering the pan, 3/4 pound fresh blueberries or blackberries, 1 tablespoon freshly squeezed orange juice, 1/2 teaspoon grated orange zest, and more.

Yes, Blueberry Cornmeal Cake with Buttermilk Sabayon 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.

That's it — enjoy your meal!