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Blueberry Corn Cake

With a sister in law and friends who are celiac I tend to keep my eyes open for recipes that are both gluten free and great and easy (the latter meaning in part no crazy exotic gums and pastes and binders);  That combination is fairly rare – certainly more rare than when one is not constrained to exclude gluten.

Blueberry Corn Cake – A great desert

There are winners though, and this is one of the nicest ones around – so much so that it graces our meals even when the table is filled with wheat eaters.  Frankly the latter simply allows me to do the grinding of the cornmeal on the homemade grain mill from the couple of big sacks of feed corn we always have on hand.  The mill does a great job and fresh meal can’t be beat, but since the mill often processes gluten containing grains I keep a bag of commercial meal for those occasions.

This corn cake makes a desert – moist (even if some lasts a couple of days), rich, flavorful and just the right amount of sweet to cap off a nice meal or accompany tea or coffee.

Blueberry Corn Cake
Prep Time
10 minutes
Cook Time
50 minutes
Prep Time
10 minutes
Cook Time
50 minutes
Blueberry Corn Cake
Prep Time
10 minutes
Cook Time
50 minutes
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350F
  2. Cream the butter and sugar. Then mix in the lemon juice and eggs.
  3. Add the cornmeal, baking powder, almond meal, yogurt and combine until evenly mixed.
  4. Fold in 3/4 of a cup of blueberries into the mixture.
  5. Use the remaining 1/4 of a cup of blueberries to cover what will be the top of the cake. If you are inverting it (like using a bunt pan) where the bottom becomes the top sprinkle in these blueberries before adding the batter. If you are using a square pan or spring-form pan add the batter and top it with blueberries.
  6. Bake at 350F for between 40 and 60 minutes - testing as necessary with a toothpick until it comes out dry.
  7. Allow to cool then enjoy.
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