Blueberry Cornmeal Cake |Cooking With Amanda

So, I'm beginning to realize that I may have "a thing" for pairing cornmeal and fruit…

Not too long ago, I made this tangelo cake, and before that, it was this blackberry-lavender cornbread. There is something that just works between the tender-yet-coarse texture of cornmeal, and juicy, sweet fruit.

This recipe is basically a combination of the two I just mentioned. It's got the cornbread-y taste of the latter, and the upside-down cake visual appeal of the former---best of both worlds, eh? (Um, I think my geographical nearness to Canada has rubbed off on me…I say "eh?" a bit too often…)

I've used blue cornmeal in place of the more standard yellow cornmeal in this cake, mostly just for looks---I love the idea of blueberries being paired with a blue-ish cake; it tickles my fancy, and I like saying "Blue Blueberry Cornmeal Cake." But, it does have a slightly different flavor. Blue cornmeal is a bit nuttier in taste, and heftier than it's yellow brethren. Of course, if you can't find any, yellow cornmeal will work wonderfully in this recipe!

This cake also has a couple of surprise ingredients: maple syrup and cinnamon. I find that maple and cinnamon work beautifully with blueberries. Ever since I made this crisp, I have been combining the three flavors at any opportunity possible!

I like to serve this cake with a dusting of powdered (confectioners') sugar, and even more maple syrup! It kinda makes it taste like a delicious blueberry pancake thing, which means it is 100% acceptable to eat for breakfast. Right? Because I may have done that on more than one occasion...

If you want to make it even more dessert-y, serve it with a huge dollop of freshly whipped cream, and a big ol' scoop of vanilla ice cream!

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Blueberry Cornmeal Cake Recipe

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Ingredients

Dry Ingredients:

1 cup all-purpose flour
1 cup blue cornmeal
1/4 cup granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon

Wet Ingredients:

1/4 cup pure maple syrup
3/4 cup buttermilk, well-shaken
2 large eggs
8 tablespoons unsalted butter, melted
1 1/2 cups blueberries, frozen is fine

To Serve:

confectioners sugar
pure maple syrup

Directions

Preheat oven to 375°F. Grease a 9-inch cakes pan with nonstick spray, line with parchment paper, and grease the paper; set aside.
In a large bowl, combine all of the dry ingredients; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together all of the wet ingredients until combined. Add in the dry ingredients, and beat until just combined. Use a rubber spatula to scrape the bowl and ensure everything is mixed.
Scatter the blueberries in the bottom of the greased pan. Pour the batter over top and smooth it out. Bake for 30-40 minutes, until golden and set. Allow to cool for ten minutes before inverting on a platter and allowing to cool.
Serve dusted with confectioners' sugar, and with extra maple syrup.