Saturday, January 16, 2010

Blue Blue Cornmeal Cake

Extended Life for: Blueberry Yogurt

Once upon a time I purchased a package of Blue Cornmeal, not knowing when it would come in handy, but knowing that it would indeed prove to be a super investment. How right I was. This cake can easily be made with yellow cornmeal, but the blue definitely adds some excitement and flare to the project!


1 1/3 cups Cornmeal

2/3 cups All-Purpose Flour

1/2 tsp. Salt

1 tsp. Baking Powder

1/2 cup Unsalted Butter

1 cup Sugar

3 lg. spoonfuls Honey

4 eggs

1 tsp. Vanilla

1 container Blueberry Yogurt

1 cup fresh or frozen Blueberries


Preheat oven to 350, grease and flour a 9 in. cake pan. Sift together cornmeal, flour, salt and baking powder. In sepearate bowl cream butter and sugar, beat in eggs, one at a time. Stir in vanilla. Gradually add dry ingredients and yogurt alternately. Pour batter into pan and bake 45-50 minutes until a toothpick inserted in the center comes out clean. Cool for 30 minutes on a wire rack. Serve with blueberry yogurt and whip cream on top or enjoy as is.

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