This moist, berry-studded cake gets its great texture from medium-grind cornmeal. Fresh blueberries are in abundance this time of year in the South.
Total Time
1hr 10min
4.7
3 Ratings
Author: Homemade and Wholesome
Servings:
8
Ingredients
•
1/3
cup
Butter
, room temperature
•
1/2
cup
Granulated Sugar
•
3/4
cup
All-Purpose Flour
•
2/3
cup
Cornmeal
•
1
tsp
Baking Powder
•
1/2
tsp
Salt
•
2
Eggland's Best Classic Eggs
•
1
tsp
Vanilla Extract
•
2/3
cup
Milk
•
1
cup
Fresh Blueberries
Cooking Instructions
1.
Preheat oven to 325 degrees F (160 degrees C). Grease an 8×8-inch pan.
2.
Whisk All-Purpose Flour (3/4 cup), Cornmeal (2/3 cup), Baking Powder (1 tsp) and Salt (1/2 tsp).
3.
Beat Butter (1/3 cup) and Granulated Sugar (1/2 cup) until fluffy. Add Eggland's Best Classic Eggs (2), one at a time until well combined. Add Vanilla Extract (1 tsp).
4.
Add flour in 3 batches alternating with Milk (2/3 cup) in 2 batches. Spread into prepared pan.
5.
Dot with Fresh Blueberries (1 cup) and sprinkle Granulated Sugar (2 Tbsp) over top. Bake for 50 minutes until golden and beautiful.
6.
Let cool slightly on a wire rack before slicing and serving.
Nutrition Per Serving
CALORIES
232
FAT
10.1 g
PROTEIN
3.1 g
CARBS
32.8 g
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