Blueberry Corn Cake
Prep Time
10minutes
Cook Time
50minutes
Prep Time
10minutes
Cook Time
50minutes
Ingredients
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.