Blue Corn Cakes with Wild Blueberry Sauce
Created by ellie on March 30, 2025
- Servings: 4-6
- Prep Time: 20m
- Cook Time: 40m
- Recipe #44393
Ingredients
- 1 cup flour
- 1 cup blue cornmeal
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 eggs, beaten
- 1 1/2 cups milk, room temperature
- 4 tablespoons butter, melted
- Blueberry Sauce
- 2 cups blueberries (wild blueberries or huckleberries)
- 1 cup water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 4 tablespoons water
- 1 tablespoon butter
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: In a bowl sift together the first 5 ingredients (-1/2 cup sugar). Set aside
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Step 3: In another bowl combine the next 4 ingredients (-4 tablespoons butter).
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Step 4: Mix the dry ingredients with the wet ingredients.
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Step 5: Grease and flour a 9 x 12 inch baking dish.
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Step 6: Pour batter into dish and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
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Step 7: Remove from oven and pierce the top with a fork.
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Step 8: To make the blueberry sauce: in a saucepan over medium heat combine the berries, sugar and salt and Bring to a boil and simmer for 15 minutes.
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Step 9: While simmering, mash the berries slightly with potato masher.
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Step 10: In a cup or bowl combine the cornstarch and water.
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Step 11: While the berries are simmering stir cornstarch mixture into the beery mixture. Continue to stir for 2 minutes. Remove from heat and stir in butter.
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Step 12: Spoon the blueberry sauce over top of cake.
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Step 13: Serve warm or cold with ice cream or top with whipped cream.
Nutritional Facts
- Serving Size: 1 (562.9 g)
- Calories 921.7
- Total Fat - 45.5 g
- Saturated Fat - 23 g
- Cholesterol - 751.6 mg
- Sodium - 1421.2 mg
- Total Carbohydrate - 93.5 g
- Dietary Fiber - 5 g
- Sugars - 62.9 g
- Protein - 37.7 g
- Calcium - 662 mg
- Iron - 5 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.3 mg