Blueberry Cornmeal Loaf Cake Recipe

Name: Blueberry Cornmeal Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup blueberries fresh or frozen, not thawed; 1 1/2 cups flour, all-purpose; ⅓ cup cornmeal yellow, preferably stone ground; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup yogurt plain, non fat; 1 tablespoon yogurt plain, non fat; 1 tablespoon lemon juice fresh; ⅔ cup sugar; 2 teaspoons sugar; 1/4 cup vegetable oil plus more for preparing pan; 1 teaspoon lemon zest grated; 1 large eggs; 1 each eggs white; 1/4 teaspoon cinnamon

Servings: persons

⅔ cup blueberries fresh or frozen, not thawed
1 1/2 cups flour, all-purpose
⅓ cup cornmeal yellow, preferably stone ground
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup yogurt plain, non fat
1 tablespoon yogurt plain, non fat
1 tablespoon lemon juice fresh
⅔ cup sugar
2 teaspoons sugar
1/4 cup vegetable oil plus more for preparing pan
1 teaspoon lemon zest grated
1 large eggs
1 each eggs white
1/4 teaspoon cinnamon

1
["Toss blueberries with tablespoon flour and set aside.", "Stir together remaining flour, cornmeal, baking powder and salt in mixing bowl.", "Combine yogurt and lemon juice in another small bowl.", "Whisk together 23 cup sugar, oil and lemon zest in medium mixing bowl.", "Beat in whole egg, then egg white, beating well after each addition.", "Alternately add dry ingredients and yogurt mixture, begining and ending with dry ingredients.", "Mix until just combined.", "Gently fold in blueberries.", "Spoon batter into lightly oiled 8"" x 4"" loaf pan.", "Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.", "Bake on center rack at 350 deg.", "After 25 minutes of baking, loosely cover pan with aluminum foil.", "Bake until cake is golden and wooden pick inserted into center comes out clean.", "50 to 60 minutes total baking time.", "Cool cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely.", "( For best flavor, wrap cake and store overnight before serving.)", "Makes 10 servings."]

562

kcal

Calories

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

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.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: ⅔ cup blueberries fresh or frozen, not thawed, 1 1/2 cups flour, all-purpose, ⅓ cup cornmeal yellow, preferably stone ground, 1 1/2 teaspoons baking powder, and more.

Yes, Blueberry Cornmeal Loaf Cake 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!

Blueberry Cornmeal Loaf Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions