{"id":750,"date":"2025-06-27T15:10:25","date_gmt":"2025-06-27T15:10:25","guid":{"rendered":"https:\/\/khetwise.com\/blog\/blueberry-cornmeal-cake\/"},"modified":"2025-06-27T15:10:25","modified_gmt":"2025-06-27T15:10:25","slug":"blueberry-cornmeal-cake","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/blueberry-cornmeal-cake\/","title":{"rendered":"Blueberry Cornmeal Cake \u2013 Moist & Delicious!"},"content":{"rendered":"

Perfect for summer days but so good that you\u2019ll want to make it all year round\u2014this blueberry cornmeal cake is a crowd pleaser. Made with fresh or frozen blueberries and dump and go, this cake is easy to whip up, but with all real food ingredients.<\/p>\n

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I am always looking for ways to adapt recipes to use the ingredients that we have on hand. A few summers ago, I had the thought, \u201cI bet blueberries and cornmeal would go so well together.\u201d After picking up our yearly supply of bulk blueberries from a local farm, I set to work to find such a recipe. And it was a huge hit!<\/p>\n

We grind our Oaxacan Green Dent Corn in our Wondermill Junior Deluxe<\/a> to get a coarsely ground cornmeal (but any cornmeal will work) and it pairs with the blueberries perfectly. Add some sour cream<\/a> for moisture and top it with a delicious streusel and this cake is our go-to for dinner parties and potlucks.<\/p>\n

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Ingredients in Blueberry Cornmeal Cake<\/h2>\n

Flour \u2013<\/strong> We love to use fresh ground flour and for baked goods, my preference is the soft white wheat berries<\/a> that we buy in bulk from Azure Standard and then grind with our Nutrimill Harvest<\/a>. But any all-purpose flour will work.<\/p>\n

Cornmeal \u2013<\/strong> Coarsely ground for a little bit of texture in this cake is my favorite but any cornmeal is great in this recipe.<\/p>\n

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Baking Powder \u2013<\/strong> Always look for aluminum free baking powder. We prefer to get either Bob\u2019s Red Mill baking powder<\/a> or from Azure Standard<\/a>.<\/p>\n

Sea Salt \u2013<\/strong> Redmond<\/a> is our go-to brand for high quality sea salt.<\/p>\n

Butter or Coconut Oil<\/strong><\/p>\n

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Granulated Sugar \u2013<\/strong> My preference is to use Sucanat<\/a> from Azure Standard, which is made from 100% sugar cane and still contains all of the cane\u2019s natural molasses, making it a good source of minerals. However, you can use any granulated sugar here. I\u2019ve done either all cane sugar or a combination of cane sugar and brown sugar.<\/p>\n

Sour Cream \u2013<\/strong> We use our homemade cultured cream<\/a> in this recipe. In a pinch, you could substitute plain yogurt.<\/p>\n

Eggs<\/strong><\/p>\n

Blueberries (Fresh or Frozen)<\/strong><\/p>\n

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How to Make Blueberry Cornmeal Cake<\/h2>\n

Begin by preheating the oven to 350\u00b0F and greasing a 9 x 13\u201d baking pan.<\/p>\n

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt until combined and then set that bowl aside.<\/p>\n

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In a large mixing bowl, beat softened butter or coconut oil with sugar until they are light and fluffy. A mixer works well for this or I typically do it by hand.<\/p>\n

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Add eggs and beat until combined.<\/p>\n

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Next, mix in 1\/3 of the flour mixture and stir until combined, don\u2019t over mix.<\/p>\n

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Then, add in sour cream and another 1\/3 of the flour mixture.<\/p>\n

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Lastly, combine blueberries with the remaining 1\/3 of the flour mixture and stir together coating the blueberries in flour.<\/p>\n

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Then gently fold the blueberry flour mixture into the batter.<\/p>\n

Tip \u2013<\/strong> Coating the blueberries in flour before directly adding them to the batter helps the blueberries to be incorporated throughout the cake evenly and not sink to the bottom. It also helps make sure that the blueberries don\u2019t bleed all over the batter.<\/em><\/p>\n

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Pour cake batter into the prepared pan.<\/p>\n

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Prepare topping by mixing together flour, cornmeal, sugar, cinnamon, and salt. Then mash in the cold butter with a fork until it looks like coarse crumbles.<\/p>\n

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Sprinkle the top of the cake with prepared streusel.<\/p>\n

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Bake for 45-55 minutes until fully cooked and toothpick comes out clean in the center of the cake.<\/p>\n

Store cake in a covered, airtight container on the counter for 2-3 days or move to fridge if preferred.<\/p>\n

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Blueberry Cornmeal Cake Recipe<\/strong><\/h2>\n

Yield: 9 x 13\u201d pan (18-24 slices)<\/h4>\n

Ingredients:<\/strong><\/h3>\n

Cake:<\/strong><\/h4>\n

– 2 cups flour
– 1 cup cornmeal
– 4 tsp baking powder
– 1 tsp salt
– 1 cup butter or coconut oil, softened
– 2 cups granulated sugar or sucanat
– 4 eggs (room temperature)
– 2\/3 cup sour cream
– 3 cups blueberries (fresh or frozen)<\/p>\n

Streusel:<\/h4>\n

– 6 tbsp flour
– 2 tbsp cornmeal
– \u00bd cup granulated sugar or sucanat
– \u00bc tsp cinnamon
– 2 tbsp cold butter
– pinch of sea salt<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Heat oven to 350\u00b0F. Grease 9 x 13\u201d pan.<\/p>\n

2. In a medium bowl, whisk flour, cornmeal, baking powder, and salt until mixed. Set aside.<\/p>\n

3. In a large bowl, beat butter and sugar together until light and fluffy. Then add eggs and beat until combined.<\/p>\n

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4. Add in 1\/3 of the flour mixture to the wet ingredients and mix until just combined.<\/p>\n

5. Stir in sour cream and another 1\/3 of flour mixture.<\/p>\n

6. Combine blueberries with remaining flour mixture and fold the blueberry flour mixture gently into the batter.<\/p>\n

7. Pour cake batter into prepared pan.<\/p>\n

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8. Then make streusel by mixing flour, cornmeal, sugar, cinnamon, and salt.<\/p>\n

9. Mash in butter with a fork until the mixture resembles coarse crumbles.<\/p>\n

10. Spoon the topping over the cake.<\/p>\n

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11. Bake for 45-55 minutes until cooked all the way through and toothpick comes out clean in the center.<\/p>\n

12. Let sit for 15-20 minutes before serving.<\/p>\n

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For more of our favorite desserts:<\/strong><\/p>\n

Thick and Fudgy Chocolate Chip Cookie Cake<\/a>
Easy Pumpkin Blondies (1 Bowl)<\/a>
Blueberry Ice Cream Sweetened with Honey<\/a>
Peach Crumble with Oats<\/a><\/p>\n

Some of the above links are affiliate links. This means we earn a small commission at no cost to you. We are so appreciative of your support!<\/em><\/p>\n

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