Blueberry Cornmeal Loaf Cake Food

BLUEBERRY CORNMEAL LOAF

Steps:

• Preheat oven to 350°F.
• Lightly oil a standard loaf pan and cut a piece of parchment paper to fit inside, with the long edges overhanging by 2 to 3 inches.
• Whisk the cornmeal, flour, baking powder and salt together in a small bowl.
• Beat the eggs, egg whites and sugar in a stand mixer fitted with the paddle attachment until pale and creamy. On low speed, slowly pour in the oil. Mix in the sour cream.
• Stir in the dry ingredients until just blended, then fold in 1 cup of blueberries.
• Scrape the batter into the prepared pan and sprinkle the remaining blueberries over 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.
• Cool the cake on a rack. Once it's completely cool, use the parchment paper to lift the cake out of the pan.

BLUEBERRY-CORNMEAL LOAF CAKE

Steps:

• Preheat oven to 350°F Prepare loaf pan with a light coating of cooking spray.
• In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
• Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
• In another bowl combine the the yogurt and lemon juice.
• In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
• Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
• Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
• Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
• Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

BLUEBERRY CORNMEAL CAKES

Steps:

• Pre-heat oven to 400*F.
• Melt the butter in a large skillet over medium heat. Cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. Strain the browned butter through a fine sieve into a clean bowl and discard the solids.
• Sift together into the bowl of an electric mixer (fitted with the whisk attachment) the icing sugar, almond flour, cake flour and cornmeal.
• On the lowest speed add the egg whites and zest; mixing until the dry ingredients are moistened. Increase the speed to medium low and stir in the browned butter.
• Increase speed to medium and beat until smooth.
• Fold in the blueberries.
• Butter and flour 12 muffin tins or 2 inch mini tart tins. Spoon the batter into the prepared tins and bake for 18 to 20 minutes until the cakes are golden brown around the edges.
• Transfer to a wire rack to cool completely.

MARTHA STEWART'S CORNMEAL LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9X5-inch loaf pan. Dust with sugar and flour, tapping out excess; set aside.
• In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
• In a bowl, whish together flour, cornmeal, lemon zest, baking powder, baking soda, and salt.
• In another bowl, whisk together eggs, buttermilk, and lemon juice.
• With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
• Bake until center is springy to the touch, about 55 minutes; drape with foil if top browns to quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. reinvert and cool completely.