Blueberry-Cornmeal Loaf Cake
70 mins (prep 15, cooking 55)
16 ingredients
10 servings
This recipe was first introduced in Eating Well magazine (a must read for health-minded cooks). A big fan of the rich sweetness of cornmeal, this attracted me immediately and the recipe here is my adaptation. It is dense and moist and well-studded with berries. The cake tastes even better after resting for a day, so consider making it in advance. I really like this with the orange blossom water as it intensifies the orange while adding a slight floral note. But either orange or lemon juice work quite well.

Categories:  quick-breads , fruit , taste~mood , equipment , <-4-hours , brunch , blueberries , time-to-make , sweet , small-appliance , cakes , oven , breads , to-go... , mixer , dessert , berries ,
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Serving Size (38.35 g)
Servings 10
Amount per Serving
Calories 157.34 Calories from Fat 42.93
% Daily Value *
Total Fat 4.77g 73.38%
Saturated Fat 0.38g 18.99%
Trans Fat 0.11g %
Cholesterol 0.0mg 0.0%
Sodium 133.2mg 55.5%
Total Carbohydrate 26.65g 88.82%
Dietary Fiber 0.89 g 35.68%
Sugars 8.96 g %
Protein 2.28g 45.56%
Vitamin A 9.53IU% Vitamin C 0.73mg%
Calcium 45.05mg% Iron 1.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen blueberries, plain nonfat yogurt, plain nonfat yogurt, baking, splenda sugar blend, large egg, large egg white