Essential Eating Blueberry Cornmeal Cake Recipe

Name: Essential Eating Blueberry Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh or frozen (not thawed) blueberries; 1 tablespoon Essential Eating Sprouted Flour; 1 1/2 cups Essential Eating Sprouted Flour; 1/2 cup cornmeal; 2 teaspoons baking powder; 2/3 cup maple sugar; 1/2 teaspoon sea salt; 1/2 cup yogurt; 1/4 cup water; 1 tablespoon fresh lemon juice; 1 large egg; 1/2 cup butter, melted; 2 teaspoons cinnamon sugar (equal mixture of each)

Servings: persons

1 cup fresh or frozen (not thawed) blueberries
1 tablespoon Essential Eating Sprouted Flour
1 1/2 cups Essential Eating Sprouted Flour
1/2 cup cornmeal
2 teaspoons baking powder
2/3 cup maple sugar
1/2 teaspoon sea salt
1/2 cup yogurt
1/4 cup water
1 tablespoon fresh lemon juice
1 large egg
1/2 cup butter, melted
2 teaspoons cinnamon sugar (equal mixture of each)

1
Preheat the oven to 350 degrees.
2
Toss the blueberries with 1 tablespoon of the flour and set them aside.
3
In a large bowl, mix the remaining flour, cornmeal, baking powder, sugar and salt.
4
In a small bowl, mix the yogurt, water, lemon juice, egg and melted butter. Add the liquids to the dry ingredients and mix just until blended.
5
Gently fold in the blueberries.
6
Spoon the batter into a greased 8x8 inch pan. Sprinkle it with the cinnamon sugar.
7
Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. If necessary, cover it loosely with foil during the last 15 minutes to prevent excess browning.

620

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

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.

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 13 ingredients. The key ingredients include: 1 cup fresh or frozen (not thawed) blueberries, 1 tablespoon Essential Eating Sprouted Flour, 1 1/2 cups Essential Eating Sprouted Flour, 1/2 cup cornmeal, and more.

Yes, Essential Eating Blueberry Cornmeal 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!

Essential Eating Blueberry Cornmeal Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions