Blueberry Maple Corn Cake
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Ingredients
Scale
- 1/2 cup + 2 tablespoons whole wheat pastry flour (plus 1-2 tablespoons for blueberries)
- 1/2 cup fine-ground cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup walnut oil
- 2 tablespoons milk
- 1 cup frozen blueberries
Instructions
- Preheat oven to 350˚ and lightly grease an 8x8 pan with walnut oil.
- In a bowl, stir together whole wheat pastry flour, cornmeal, baking powder, and salt.
- In a separate bowl, whisk eggs and add maple syrup,walnut oil, vanilla extract, and milk. Pour into dry ingredients and stir until just combined.
- Toss blueberries with 1-2 tablespoons flour and pour half into the batter. Give a couple stirs to incorporate.
- Pour batter into prepared pan and sprinkle remaining blueberries. Bake for 30-35 minutes. Cake should be slightly golden and spring back when lightly pressed.
Find it online: https://naturallyella.com/blueberry-maple-corn-cake/