Blueberry Cornmeal Buckle

28 Feb, 2024 4

Cake Ingredients

228 grams Soft White flour

57 grams blue cornmeal 

1 tbsp baking powder

1 tsp salt

227 grams soft unsalted butter

113 grams brown sugar

85 grams sugar

3 eggs

1 cup cream or milk

Topping Ingredients

222 grams frozen or fresh blueberries

50 grams sugar

1/2 tsp true cinnamon

Makes one 9 x 13" cake 



Line a 9 x 13" light coloured cake pan with a parchment sling. The parchment should extend to just under the sides of the pan so it can be used to remove the cake later.

Preheat the oven to 350f. 

Whisk the flour, cornmeal, baking powder and salt together in a bowl. 

Crack the eggs into a bowl and set aside. 

Mix together the topping ingredients in a bowl and set aside. 

Measure the sugars and butter into the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, about 3 minutes scraping down the bowl at the halfway mark. 

Add the eggs one at a time, scraping down the bowl as needed. 

Add the dry ingredients in three batches, alternating with the cream in two batches. Scrape down the bowl as needed so that everything is combined well. 

Pour the cake batter into the prepared cake pan, then smooth out the top with a cake spatula. The batter will be dry and a bit lumpy looking. 

Add the topping ingredients to the top of the cake. 

Place the cake on the middle rack of the oven and bake for 40 minutes, or until the top is a light golden brown and a toothpick comes out mostly clean. 

Place the cake on a cooling rack and let cool for 10 minutes before serving. You can either serve out of the pan or grasp the sling and gently remove the cake and place it on a serving plate.