Blueberry Olive Oil Loaf Cake with Cornmeal
Serves 1235 mins prep45 mins cook
A delcious blueberry cornbread recipe: Easy blueberry olive oil cake packed with fresh jammy berries and the rustic crunch of cornmeal.
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What you need
Instructions
0 Preheat oven to 350 degrees. Lightly oil a standard loaf pan and cut a piece of parchment to fit inside, with the long edges overhanging by 2 or 3 inches. 2 Whisk the cornmeal, flour, baking powder and salt together in a small bowl. 4 Beat the eggs, egg whites and sugar in a heavy-duty mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream. 6 Stir in the dry ingredients until just blended, then fold in 1 cup of the blueberries. 8 Scrape the batter into the prepared pan and sprinkle the remaining blueberries over the 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. 10 Cool the cake on a rack. Once it's completely cool, use the parchment paper to lift the cake out of the pan.View original recipe