Not too long ago I was feeling a little daring and wanted to make an unusual cake. I'd heard of cornmeal cakes before, but as someone who hates dry cornbread, I was worried a cornmeal cake would be just a dry, extra sweet, cornbread.
I decided to make this cornmeal cake and added some fresh pears and blueberries to it, and greek yogurt to the batter, and my eyes were opened! Desserts with cornmeal don't have to be dry! This cake ended up being SO GOOD, not overly sweet, and looked simply pretty. I served it with a blueberry compote and it was scrumptious. I would make this Blueberry Pear Cornmeal Cake again in a heartbeat, and now I want to figure out the perfect cornbread recipe!
Blueberry Pear Cornmeal Cake
This Blueberry Pear Cornmeal Cake is lightly sweet and so delicious! Serve with a blueberry compote and enjoy!
Ingredients
- 1 1/4 cups flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups sugar
- 1/2 cup plain greek yogurt
- 1/4 cup milk
- 2 eggs
- 1/2 cup melted butter
- 1 thinly sliced pear
- 1/3 cup fresh blueberries
Instructions
1. Preheat oven to 350 degrees.2. In a large mixing bowl, combine the eggs, sugar and butter. Add in the milk and greek yogurt.3. Add in the dry ingredients. Mix until well combined.4. Grease and line a 9" round baking pan, and pour in the batter.5. Slice 1 pear into 1/4-in thick slices. Place slices in a star shape on top of the batter, and fill in the empty spaces with blueberries. The fruit will sink to the bottom, but leave a lovely shape on top of the cake.6. Bake for about 45 to 55 minutes or until golden brown and an inserted toothpick comes out clean. 7. (Optional) If you want to serve with a blueberry compote, boil down 1 cup of blueberries, 1/2 cup water, 1 tablespoon lemon juice, and 1-2 tablespoons sugar until the mixture has thickened to a syrup consistency.
Details
Prep time: Cook time: Total time: Yield: 1 9" cake or 8 servings
