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Blueberry-Cornmeal Cake

The Washington Post, April 11, 2007
  • Cuisine: American
  • Course: Breakfast
  • Features: Kid-Friendly

Summary:

This cake is nice for brunch. Be sure to rinse the blueberries and dry them thoroughly before scattering them over the batter. Other berries or chopped rhubarb can be substituted.

8 servings

Ingredients:

  • 1 1/4 cups flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 8 tablespoons unsalted butter (7 tablespoons melted)
  • 2 cups blueberries, fresh or frozen

Directions:

Preheat the oven to 375 degrees.

Whisk together the flour, cornmeal, baking powder, salt and 1 cup of the sugar in a large bowl. In a separate bowl, combine the buttermilk, eggs and melted butter. Pour over the flour mixture, whisking to mix well.

Place the remaining tablespoon of butter in a 10-inch cast-iron skillet and heat in the oven for 5 minutes, then remove from the oven and swirl to coat the bottom of the skillet. Pour in the batter and scatter the blueberries on top. Sprinkle with the remaining 1/4 cup sugar and bake for 45 to 50 minutes, until evenly browned, with a baking sheet positioned on the rack below to catch any drips. Transfer to a wire rack to cool for about 30 minutes. Run a knife around the edge to loosen the cake; cut into 8 wedges. Serve warm or at room temperature.

Recipe Source:

Adapted from an Everyday Food recipe.

Tested by Joe Yonan for The Washington Post.
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Nutrition Facts
Information per serving
Calories: 369
% Daily Values*
Total Fat: 13g 20
Saturated Fat: 8g 40
Cholesterol: 84mg 28
Sodium: 428mg18
Total Carbohydrates: 59g 20
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 5g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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