Blueberry Loaf Cake with Cornmeal
Serves 12
15 mins prep
80 mins cook
95 mins total
Here's a no-fuss blueberry loaf cake recipe that will remind you of a favorite muffin or fruity cornbread, only it's in cake form, using olive oil instead of butter. A slab of blueberry cornmeal cake is really lovely toasted, buttered and served for breakfast.
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Preheat oven to 350 degrees. Lightly oil a standard loaf pan (8.5 x 4.5") and cut a piece of parchment to fit inside, with the long edges overhanging by 2 or 3 inches.
Whisk together 1 cup stone-ground yellow cornmeal, 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon fine sea salt in a small bowl.
Beat 2 eggs, 2 egg whites, and 1 cup sugar in a heavy-duty mixer fitted with the paddle attachment until pale and creamy, 2-3 minutes. Stream in ⅓ cup olive oil until it's blended into the batter.
Lower the speed to "stir" and add 1 cup sour cream and 1 tablespoon grated lemon zest. Add the cornmeal mixture and mix until just blended. Add 1 cup of the blueberries and fold in by hand.
Scrape the batter into the prepared pan and sprinkle the remaining ½ cup of blueberries over the top. Bake for 1 hour. The top of the cake should be golden and a toothpick inserted in the top of the cake should come out clean. If not, continue baking 10-15 more minutes.
Cool the cake on a rack. Once it's completely cool, gently turn the loaf pan upside down to release the cake, using the parchment paper as a handle.
