Sponsored Post: Blueberry Lemon Corn Cake
If you’ve been a long-time reader of this blog then you know I have a love affair (read: obsession) with blueberries each summer. SPC has no shortage of recipes featuring the little anti-oxidant powerhouse, and I stockpile the bounty of berries from the summer months in my freezer. In fact, my daughter groans when I throw her into the car each July morning trying to get as many berries as I can from the local farm stand by our cottage. I remind her she’ll be thanking me when she gets a smoothie using frozen, summer berries in the numbing, arctic chill of January. So I was more than a little pleased when BC Blueberries approached us to work with them during this year’s berry season.
As blueberry regions go, British Columbia is the largest high bush (yielding the plump, bursty nuggets) area in the world and, therefore, distributes all over Canada. They can be found fresh during the summer and, thankfully, frozen year-round. In other words, if you’re buying berries in Canada, they’re likely from BC since they work with over 800 growers from across the country. For our collaboration, I was asked to create an original blueberry recipe and I couldn’t wait to start but, oh my, where to start?
I thought about muffins, cornbread, a crostata and French Toast but we already tackled those recipes (see our gallery of blueberry recipes below). Then I remembered a recent Lemon Cardamom Apple Cake I created for our second book (not out until July 2017). It’s a healthy and simple, not-too-sweet cake that can be eaten for breakfast, as an afternoon snack with tea or an easy dessert dressed with berries and yogurt. I love it’s versatility and decided we needed something just as brilliant showcasing blueberries. And so this moist cake of happiness was born. It’s a mix of spelt flour and cornmeal giving it a great texture. l couldn’t help but include the traditional blueberry flavour compliment of lemon but took it one step further by using juice, zest and curd (don’t make your own just buy a jar at the store). I also added Greek yogurt and, finally, instead of butter, this cake uses coconut oil. As foods go in our house, it has become a bit of an obsession and, if you eat it warm, you’ll fall under its spell too. The only downside is it has made me more militant about filling my freezer with berries because I just know, come November, I’ll still be craving this happy and sinless cake.
Blueberry Lemon Corn Cake
- 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-style 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
Preheat the oven to 350. Grease a 9-inch round springform pan with cooking spray.
In a large mixing bowl, whisk flour, corn meal, sugar, baking powder, soda, salt and allspice until combined.
In a separate bowl, mix coconut oil and yogurt. Whisk in the eggs one at a time and then stir in the maple syrup, lemon curd, extract, as well as lemon juice and zest; mix until smooth.
Add the wet ingredients to the dry and stir until just combined. Don't over mix. Fold in the blueberries.
Pour batter into prepared springform pan and bake in the oven for 40 to 45 minutes, or until toothpick inserted into the centre comes out clean. Remove cake form oven and allow to cool in the pan for about 10 minutes.
Gently remove cake from pan and place on a wire rack to completely cool. Serve cake with additional berries and yogurt.
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