Blueberry Cornmeal Loaf Cake Recette

Indulge in this moist and delicious Blueberry Cornmeal Loaf Cake, adapted from a recipe featured in EatingWell magazine! Bursting with juicy blueberries and the delightful crunch of cornmeal, this recipe is a must-try for health-conscious bakers. The subtle sweetness is perfectly balanced, and a hint of orange blossom water (or lemon/orange juice) elevates the flavor profile to new heights. Best enjoyed after a day of resting, allowing the flavors to meld beautifully. Prepare to be amazed!

Préparation 20 min

Cuisson 70 min

Calories 194.9 kcal

Protéines 8g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Blueberry Cornmeal Loaf Cake

Fresh Blueberries
All Purpose Flour
Whole Wheat Flour
Yellow Cornmeal
2 teaspoons baking powder
½ teaspoon salt
Plain Nonfat Yogurt
½ cup granulated sugar + 2 teaspoons granulated sugar (for topping)
Splenda Sugar Blend For Baking
Vegetable Oil
Orange Blossom Water
Orange Zest
1 large egg
1 large egg white
½ teaspoon ground cinnamon
Cooking Spray

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Comment préparer Blueberry Cornmeal Loaf Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a small bowl, toss 1 cup fresh blueberries with 1 tablespoon all-purpose flour. Set aside.
In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 teaspoons baking powder, and ½ teaspoon salt.
In a separate bowl, combine 1 cup plain yogurt and 1 tablespoon lemon juice (or orange juice, or 1 teaspoon orange blossom water).
In a large bowl, cream together ½ cup granulated sugar, ½ cup Splenda, ½ cup vegetable oil, 1 large egg, and 1 large egg white until light and fluffy.
Gradually add the dry ingredients (step 3) and the yogurt mixture (step 4) to the wet ingredients (step 5), alternating between the two and mixing until just combined. Do not overmix.
Gently fold in the floured blueberries (step 2).
Pour batter into the prepared loaf pan.
Sprinkle the top with 2 teaspoons granulated sugar and ½ teaspoon ground cinnamon.
Bake for 25 minutes. Then, loosely tent the cake with aluminum foil.
Continue baking for another 25-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

51g

Fat

Carbs

11g

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Questions fréquentes

Combien de temps faut-il pour préparer Blueberry Cornmeal Loaf Cake ?

Blueberry Cornmeal Loaf Cake prend environ 90 minutes du début à la fin — environ 20 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Blueberry Cornmeal Loaf Cake ?

Blueberry Cornmeal Loaf Cake contient environ 194.9 calories par portion, avec environ 8 g de protéines, 11 g de glucides et 7 g de lipides.

De quels ingrédients ai-je besoin pour Blueberry Cornmeal Loaf Cake ?

Les principaux ingrédients de Blueberry Cornmeal Loaf Cake sont Fresh Blueberries, All Purpose Flour, Whole Wheat Flour, Yellow Cornmeal, Baking Powder, Salt. Consultez la liste complète avec les quantités ci-dessus.