BLUEBERRY CORNMEAL RECIPES

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BLUEBERRY-CORNMEAL CAKE RECIPE | SOUTHERN LIVING



Blueberry-Cornmeal Cake Recipe | Southern Living image

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. With the u-pick farms and farmers' markets, you can easily get carried away and come home with enough berries for cobblers, smoothies, muffins, and breads. Fortunately, blueberries freeze well, so if you don't bake up all of your berries in a day or two, you can store them in the freezer. Here are some quick tips so you can enjoy this seasonal treat throughout the year. Do not wash blueberries before freezing, as added moisture hastens the growth of mold. Wash and remove stems only when you are preparing to use the berries. Sort them and discard any mushy, under-ripe, or damaged ones. Place berries in a single layer on a jelly-roll pan and freeze until firm. Transfer berries to a labeled and dated zip-top plastic freezer bag, squeezing out excess air. Freeze up to nine months.

Provided by Virginia Willis

Categories     Cakes

Total Time 1 hours 30 minutes

Yield Serves 8

Number Of Ingredients 11

1/2 cup unsalted butter, softened, plus more for greasing pan
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest (from 2 lemons)
1 1/2 cups all-purpose flour
1/2 cup medium-grind yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2/3 cup buttermilk
1 1/2 cups cups fresh blueberries (about 7 oz.)

Steps:

  • Preheat oven to 350°F. Butter an 8-inch springform pan. Set aside.
  • Beat sugar and butter with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.
  • Stir together flour, cornmeal, baking powder, baking soda, and sea salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on medium-low speed just until combined after each addition. Pour batter into prepared cake pan, and sprinkle with fresh blueberries.
  • Bake in preheated oven until the cake starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip, 45 to 50 minutes. Transfer to a wire rack, and cool in pan 10 minutes. Remove cake from springform pan; serve warm or at room temperature.

BLUEBERRY CORNMEAL SHORTBREAD TART RECIPE - NYT COOKING



Blueberry Cornmeal Shortbread Tart Recipe - NYT Cooking image

Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It’s ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.

Provided by Alison Roman

Total Time 50 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/3 cup/55 grams cornmeal
1/3 cup/50 grams confectioners’ sugar
1/4 cup/55 grams light brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
1 pound/455 grams blueberries
1/2 cup/110 grams light brown sugar
2 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons all-purpose flour
Small pinch of kosher salt

Steps:

  • Heat oven to 350 degrees.
  • Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
  • Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
  • Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
  • Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
  • Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
  • Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

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