Blueberry cornmeal cake

Name: Blueberry cornmeal cake
Ingredients: 175 g finely ground cornmeal; 100 g white wheat flour; 2 teaspoons baking powder; 2 eggs; 1/8 teaspoon salt; 150 g sugar; 125 ml milk; 125 g butter; 200 g blueberries

Dessert - Blueberry cornmeal cake by Venera F. - Recipia

Blueberry cornmeal cake is baked at 180°C and has a tender crumb, with blueberries in every slice. The thick batter, made with fine cornmeal, wheat flour, milk and butter, goes into a small baking pan instead of muffin tins. Prep: 20 minutes. Cook: 22-32 minutes. Total time: 42-52 minutes. Serves: 12. Approximately 240 kcal and 4 g protein per serving.

Ingredients

175 g finely ground cornmeal
100 g white wheat flour
2 teaspoons baking powder
2 eggs
1/8 teaspoon salt
150 g sugar
125 ml milk
125 g butter
200 g blueberries

Preparation

1. Preheat the oven to 180°C. Mix 175 g fine cornmeal with 85 g white flour and the baking powder. 2. Beat the eggs with 1/8 teaspoon salt, then add the sugar and beat until it dissolves. 3. Warm the milk in a small saucepan over low heat for 2 minutes, until lukewarm. Melt 120 g butter in it, then slowly pour the mixture over the eggs, beating as you do. 4. Add the cornmeal and flour mixture to the wet mixture and beat until smooth with a mixer or whisk. The batter stays thick, like pound cake batter. 5. Wash the blueberries and dry them well. Toss them with 10 g flour, then gently fold them in with a spatula. 6. Grease a small baking pan with 5 g butter and dust it with 5 g flour. Pour in the batter and bake for 20-30 minutes, until a toothpick comes out clean.

Notes

A 20 cm square pan holds the batter in a layer of just the right thickness, and fine cornmeal gives the crumb a less grainy texture than the kind used for mămăligă. I was in a hurry and, instead of dividing the batter into muffins, poured it into a small pan; for muffins, start checking after 20 minutes. Covered, it keeps in the fridge for up to 3 days. You can use brown sugar instead of white, in the same amount; the cake contains gluten, dairy and eggs. I cut it into squares and serve it with black tea.