Blueberry Cornmeal Cakes – a delicious recipe with butter, icing sugar, almond flour, cake flour, cake flour, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 400*F.
2
Melt the butter in a large skillet over medium heat.
3
Cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown.
4
Strain the browned butter through a fine sieve into a clean bowl and discard the solids.
5
Sift together into the bowl of an electric mixer (fitted with the whisk attachment) the icing sugar, almond flour, cake flour and cornmeal.
6
On the lowest speed add the egg whites and zest; mixing until the dry ingredients are moistened.
7
Increase the speed to medium low and stir in the browned butter.
8
Increase speed to medium and beat until smooth.
9
Fold in the blueberries.
10
Butter and flour 12 muffin tins or 2 inch mini tart tins.
11
Spoon the batter into the prepared tins and bake for 18 to 20 minutes until the cakes are golden brown around the edges.
12
Transfer to a wire rack to cool completely.
1375
kcal
Calories
82
g
Fat
149
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, 2 ⅔ cups icing sugar, 1 cup almond flour, ⅓ cup cake flour, plus, and more.
Yes, Blueberry Cornmeal 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.
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