Blueberry Cornmeal Loaf Cake
This Blueberry Cornmeal Loaf Cake is a delightful fusion of rustic charm and sweet indulgence, perfect for breakfast, dessert, or a midday treat. With a golden crumb thanks to heartwarming cornmeal and the tart burst of fresh blueberries, every slice is a harmonious blend of texture and flavor. The buttermilk adds a tender moistness, while a hint of vanilla enhances the cake's natural sweetness. Tossing the blueberries with flour ensures even distribution throughout the loaf, preventing the fruit from sinking to the bottom. Quick to prepare and baked to perfection in under an hour, this bakery-worthy loaf is easy to make and impressively satisfying. Serve it warm with a pat of butter or enjoy it as-is with a cup of tea or coffee. This recipe combines homestyle simplicity with crowd-pleasing elegance—ideal for sharing!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cups Cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Buttermilk
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for tossing with blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
In a small bowl, toss the blueberries with the tablespoon of flour to prevent them from sinking in the batter. Gently fold the floured blueberries into the batter using a spatula.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake the loaf in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, tent it with aluminum foil in the last 10-15 minutes of baking.
Allow the loaf cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 22.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
