Blueberry-Cornmeal Loaf Cake
A moist and flavorful blueberry cornmeal loaf cake with a hint of lemon and cinnamon, perfect for breakfast, brunch, or teatime treats that appeal to fruit lovers and bakers alike.
Ingredients
Instructions
- Toss blueberries with 1 tablespoon flour and set aside.
- In a mixing bowl, stir together remaining flour, cornmeal, baking powder, and salt.
- In a small bowl, combine yogurt and lemon juice.
- In a medium bowl, whisk together 2/3 cup sugar, oil, and lemon zest.
- Beat in eggs, one at a time, until well combined.
- Alternately add dry ingredients and yogurt mixture to the wet ingredients, beginning and ending with dry ingredients, mixing until just combined after each addition.
- Gently fold in the floured blueberries into the batter.
- Spoon the batter into a lightly oiled 8 x 4-inch loaf pan.
- In a small bowl, combine remaining 2 teaspoons sugar and cinnamon, then sprinkle over the batter.
- Bake at 350°F (175°C) for 50 to 60 minutes, until the cake is golden and a wooden pick inserted in the center comes out clean.
- After 20 minutes of baking, loosely cover the pan with aluminum foil.
- Cool the cake in the pan on a wire rack for 10 minutes, then invert onto the rack and cool completely.
Tips & Substitutions
For a lighter texture, make sure to not overmix the batter after adding the dry ingredients. You can substitute half of the sugar with honey or maple syrup for a different flavor profile. If you prefer a sweeter cake, add a bit more sugar or use ripe bananas to enhance sweetness naturally. This Blueberry-Cornmeal Loaf Cake can also be made with other berries like raspberries or blackberries.
Serving Suggestions
This delicious loaf cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Serve it alongside a cup of tea or coffee for a delightful brunch option. You might also enjoy it with Greek yogurt and fresh fruit for a wholesome breakfast. Browse more American recipes for additional ideas.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm slices in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Cornmeal Loaf Cake contains roughly 16 calories, with 0g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just toss them in flour as directed and add them directly to the batter without thawing. This will help prevent them from sinking to the bottom of the cake and ensure an even distribution throughout.
What can I substitute for nonfat plain yogurt?
You can substitute nonfat plain yogurt with buttermilk, sour cream, or a plant-based yogurt for a dairy-free option. Each will provide moisture and a slight tang, enhancing the flavor of the cake while keeping it moist.
How do I know when the cake is done baking?
The cake is done when it is golden brown and a wooden pick inserted in the center comes out clean. Additionally, you can gently press the top of the cake; it should spring back if fully baked. Remember to loosely cover the pan with aluminum foil after 20 minutes to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).