A delicious blueberry loaf with a tender crumb with cornmeal or polenta! This recipe was created by Family Style Food and tested and tried by myself! It is delicious and another perfect way to use up the seasonal summer blueberries that can be found in almost every farmer's market or grocery store. It is a twist on a classic cornbread recipe with jammy blueberries to sweeten up the cake and add a bit of tang and moisture. If you are baking for one or two, don't fear because this loaf stores very well. If you don't manage to finish the loaf in one sitting, you can slice, cover with plastic wrap and freeze. You can thaw from frozen and heat up in your oven. This loaf is best served toasted with a knob of butter and can be enjoyed at breakfast time or as a fruity lightly sweetened dessert after a meal.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!
Method
Blueberry Cornmeal Loaf 7 Steps
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Step 1
Preheat oven to 350°F.
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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.
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Step 3
Whisk the cornmeal, flour, baking powder and salt together in a small bowl.
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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.
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Step 5
Stir in the dry ingredients until just blended, then fold in 1 cup of blueberries.
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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.
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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
