American Blueberry Cornmeal Snack Cake
by RecipeFiler
About this recipe
A lightly sweet, crumbly cake made with fine cornmeal and fresh blueberries, finished with a dusting of icing sugar—delicious warm from the oven or at room temperature for afternoon tea or a…
Prep
15m
Cook
35m
Serves
Rating
—
Total time · 50m
Ingredients
Kitchen HelpShopping list
150 g plain flour
100 g fine cornmeal
120 g caster sugar
2 tsp baking powder
0.25 tsp salt
2 piece eggs
120 ml whole milk
60 g unsalted butter — melted and cooled
1 piece lemon — zest only
150 g blueberries — fresh or frozen
1 tbsp icing sugar — for dusting
Tools
- · 20 cm square cake tin
- · baking parchment
- · large bowl
- · whisk
- · skewer
- · wire rack
Instructions
Step by step
- 1
Preheat your oven to 180°C (160°C fan). Grease and line a 20 cm square tin with baking parchment.
- 2
In a large bowl, whisk together the flour, cornmeal, caster sugar, baking powder and salt.
- 3
In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter and lemon zest.
- 4
Pour the wet ingredients into the dry and fold gently until just combined—do not over-mix.
- 5
Fold in the blueberries.
- 6
Pour the batter into the prepared tin and smooth the top.
- 7
Bake for 30–, or until a skewer inserted into the centre comes out clean and the top is golden.
- 8
Cool in the tin for , then turn out onto a wire rack. Dust with icing sugar before slicing.
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