Blueberry Cornmeal Tea Cake
Yield: 1 loaf
Time: 1 hour and 30 minutes (plus cooling time)
A cake you can eat for breakfast is something I can stand behind. This super simple tea cake tastes like cornbread meets a blueberry muffin. You’ll (hopefully) already have most of the ingredients in your home, and if you don’t have blueberries, other fruits like strawberries, raspberries, apricots or peaches would work well here.
- 1 ¼ cup all purpose flour
- ½ cup of cornmeal
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup and 1 tbsp. of sugar
- Zest of 1 large lemon, or 2 small lemons
- 2 room-temperature large eggs
- ⅓ cup vegetable oil
- ¾ cup sour cream
- 1 tsp. vanilla extract
- 1 pint of blueberries
- Preheat the oven to 350℉.
- Grease a loaf pan (around 8 inches by 4 inches) with neutral oil, then line with parchment paper so the lining has overhang. This allows for an easy lift of the cake when you’re done.
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt until completely combined.
- In a large bowl, finely grate lemon zest from the lemon. Add sugar and vigorously whisk together until the sugar looks a little yellow.
- Add one egg at a time, whisking each one until fully incorporated.
- Add sour cream and vanilla. Whisk together.
- Add the dry ingredients into the bowl. Mix together until just combined, then pour in the neutral oil until the batter looks shiny, glossy and well incorporated.
- Pour a third of the batter into the loaf pan.
- Incorporate half of the blueberries into the remaining batter and pour into the loaf pan.
- Spread the remaining blueberries on top of the loaf. Sprinkle one tablespoon of granulated sugar on top of the cake. It gives the cake a nice crunch when fully baked.
- Bake in the oven for 50 minutes. Do not open the oven to check on the bake. It will sink if you open the oven too early. At the 50-minute mark, test with a toothpick for doneness.
- Let cool completely in the loaf pan before serving.