Be the first to Blue cornmeal adds color, texture, and flavor to this interesting cake which is soaked in a wild blueberry sauce. Serve warm with ice cream or cold with whipped cream.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 1 cup all-purpose or enriched white flour
- 1 cup stone-ground blue cornmeal
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 eggs, well beaten
- 1-1/2 cups milk, room temperature
- 4 Tablespoons melted butter
- Wild Blueberry Sauce (recipe link follows)
Preparation:
Preheat oven to 350 degrees.
Sift together the flour, blue cornmeal, baking powder, salt, and sugar. Set aside.
Mix together the vanilla, eggs, milk and butter. Combine the dry ingredients with the liquid ingredients.
Grease and lightly flour a 9- x 12-inch baking dish. Pour the batter into dish and bake for 30 to 40 minutes or until a toothpick inserted into center comes out clean.
Immediately upon removing the cake from the oven, pierce the top surface with a fork. Spoon the Wild Blueberry Sauce over the top. Serve warm or cold with ice cream or top with a dollop of whipped cream.
Yield: 4 to 6 servings
• Wild Blueberry Sauce Recipe
Recipe Source: Kokopelli's Cook Book by James and Carol Kunkle (Golden West Pub)
Reprinted with permission.
Sift together the flour, blue cornmeal, baking powder, salt, and sugar. Set aside.
Mix together the vanilla, eggs, milk and butter. Combine the dry ingredients with the liquid ingredients.
Grease and lightly flour a 9- x 12-inch baking dish. Pour the batter into dish and bake for 30 to 40 minutes or until a toothpick inserted into center comes out clean.
Immediately upon removing the cake from the oven, pierce the top surface with a fork. Spoon the Wild Blueberry Sauce over the top. Serve warm or cold with ice cream or top with a dollop of whipped cream.
Yield: 4 to 6 servings
• Wild Blueberry Sauce Recipe
Recipe Source: Kokopelli's Cook Book by James and Carol Kunkle (Golden West Pub)
Reprinted with permission.
