TasteToronto | Blueberry Cornmeal Loaf

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Blueberry Cornmeal Loaf

Easy

Blueberry Cornmeal Loaf

Nadia Boachie

Nadia Boachie

Blueberry Cornmeal Loaf

Method

Blueberry Cornmeal Loaf 7 Steps

  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Lightly oil a standard loaf pan and cut a piece of parchment paper to fit inside, with the long edges overhanging by 2 to 3 inches.

  • Step 3

    Whisk the cornmeal, flour, baking powder and salt together in a small bowl.

  • Step 4

    Beat the eggs, egg whites and sugar in a stand mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream.

  • Step 5

    Stir in the dry ingredients until just blended, then fold in 1 cup of blueberries.

  • Step 6

    Scrape the batter into the prepared pan and sprinkle the remaining blueberries over top. Bake for 1 hour plus 25-30 minutes -- the top of the cake should be golden and a toothpick inserted in the top of the cake should come out clean.

  • Step 7

    Cool the cake on a rack. Once it's completely cool, use the parchment paper to lift the cake out of the pan.

Tags:

Toronto Recipes

Baking At Home

Blueberry Cornmeal Loaf

Easy

Blueberry Cornmeal Loaf

Nadia Boachie

Nadia Boachie

Blueberry Cornmeal Loaf

Yields:

Serves 8

Prep Time:

0 hours 15 mins

Cook Time:

1 hours 30 mins

5.0

Rate This Recipe

American

Sweets

Ingredients

Blueberry Cornmeal Loaf

  • 1 cup polenta or stone-ground cornmeal

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon fine sea salt

  • 2 eggs

  • 2 egg whites

  • 1 cup granulated sugar

  • 1/3 cup olive oil

  • 1 cup full fat sour cream

  • 1 1/2 cups fresh blueberries

Send list of ingredients to myself

Method

Blueberry Cornmeal Loaf 7 Steps

  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Lightly oil a standard loaf pan and cut a piece of parchment paper to fit inside, with the long edges overhanging by 2 to 3 inches.

  • Step 3

    Whisk the cornmeal, flour, baking powder and salt together in a small bowl.

  • Step 4

    Beat the eggs, egg whites and sugar in a stand mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream.

  • Step 5

    Stir in the dry ingredients until just blended, then fold in 1 cup of blueberries.

  • Step 6

    Scrape the batter into the prepared pan and sprinkle the remaining blueberries over top. Bake for 1 hour plus 25-30 minutes -- the top of the cake should be golden and a toothpick inserted in the top of the cake should come out clean.

  • Step 7

    Cool the cake on a rack. Once it's completely cool, use the parchment paper to lift the cake out of the pan.

Tags:

Toronto Recipes

Baking At Home

Blueberry Cornmeal Loaf