Cakes & Baking

Sponsored Submit: Blueberry Lemon Corn Cake

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  • 2 cups spelt flour
  • 1 cup corn meal
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • pinch of allspice
  • 1/2 cup coconut oil, melted
  • 1 cup Greek-vogue yogurt
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1/4 cup lemon curd
  • 2 tsp vanilla extract
  • juice and zest of 1/2 a lemon
  • 1 1/2 cups BC blueberries


  1. Preheat the oven to 350. Grease a 9-mosey spherical springform pan with cooking spray.
  2. In a tall mixing bowl, shuffle flour, corn meal, sugar, baking powder, soda, salt and allspice until blended.
  3. In a separate bowl, mix coconut oil and yogurt. Drag within the eggs one after the other after which hotfoot within the maple syrup, lemon curd, extract, moreover lemon juice and zest; mix until soft.
  4. Add the moist components to the dry and hotfoot until upright blended. Don't over mix. Fold within the blueberries.
  5. Pour batter into ready springform pan and bake within the oven for 40 to forty five minutes, or until toothpick inserted into the centre comes out natty. Absorb away cake invent oven and allow to cool within the pan for roughly 10 minutes.
  6. Gently resolve away cake from pan and get 22 situation on a wire rack to absolutely cool. Lend a hand cake with further berries and yogurt.

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