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How To make Blueberry Cornmeal Loaf Cake
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PHILLY.INQUIRER:
2/3 c Blueberries,fresh or frozen
Not thawed 1 1/2 c Flour
1/3 c Yellow cornmeal; preferably
Stone ground 1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Yogurt; plain,non fat,PLUS
1 tb Of same
1 tb Lemon juice; fresh
2/3 c Sugar
2 ts Sugar
1/4 c Oil; plus more for preparing
Pan 1 ts Lemon zest; grated
1 Egg; large
1 Egg; white
1/4 ts Cinnamon; ground
This recipe is from Maine's Cook & Tell newsletter.... Toss blueberries with tablespoon flour and set aside.. Stir together remaining flour,cornmeal,baking powder and salt in mixing bowl.Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing bowl.Beat in whole egg,then egg white,beating well after each addition.Alternately add dry ingredients and yogurt mixture,begining and ending with dry ingredients.Mix until just combined.Gently fold in blueberries.Spoon batter into lightly oiled 8" x 4" loaf pan.Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.. Bake on center rack at 350 deg.After 25 minutes of baking,loosely cover pan with aluminum foill.Bake until cake is golden and wooden pick inserted into center comes out clean.50 to 60 minutes total baking time.. Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool completely.( For best flavor,wrap cake and store overnight before serving.)Makes 10 servings.....
How To make Blueberry Cornmeal Loaf Cake's Videos
Blueberry Cornmeal Scones
Foods 9/10 Course B - Blueberry Cornmeal Scones.
Learn about the biscuit method, flour mixtures, quickbreads and soft dough. This is the fifth lab students in Foods 9/10 B learn. Do you know what the difference is between a biscuit and a scone? Let’s learn together. See how we can make a drop scone using the biscuit method without the kneading step all within class time. Find the fill in the blank student recipe sheet at
Chapters:
0:00 Introduction
0:15 Cooking Principles
2:17 How do a Scone and Biscuit Differ?
2:34 Nutrition
4:44 Ingredients
8:47 Equipment
10:13 Method
24:03 Yield
24:11 Test For Doneness
24:30 Standards
26:03 Let's Take A Look At The Demo
26:44 Closing
27:03 Credits
Credits:
Slide Templates:
Presentation Template: SlidesMania
Images: Unsplash
Fonts used in this presentation: Coming Soon and Chelsea Market
Icons: Icons by Freepik from flaticon.com
Cooking Photography: Filmed by Ms. C. Jackson
Music:
Highball (Prod. by Lukrembo)
Biscuit (Prod. by Lukrembo)
Marshmallow (Prod. by Lukrembo)
Chocolate (Prod. by Lukrembo)
Easy Blueberry Cobbler Recipe
This easy Blueberry Cobbler comes together so quickly with 8 simple ingredients! Made with fresh or frozen blueberries, this is the perfect summer dessert that comes together effortlessly. Sweet and irresistible, serve this cobbler with a scoop of ice cream on top and watch it disappear quickly.
RECIPE:
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Blueberry Cornbread Cake
A cross between an upside down cake and cornbread, lightly sweet with loads of blueberries and stunningly colorful. Great as a snack or with coffee for breakfast. Simple & Vegan. thelazyveganbaker.wordpress.com
Blueberry-Orange Cornmeal Muffins | Everyday Food with Sarah Carey
I know. Lots of people call muffins a breakfast food, but with all the fat and sugar they can pack, aren't they really more like dessert? Not the muffin I'm going to make for you today. The trick is in smart ingredient swaps. Instead of oil, eggs, or milk, this muffin recipe calls for low-fat plain yogurt. Cornmeal adds a great texture, and the blueberries and orange bring a bright, sunny flavor. So good -- and good for you!
Sarah's Tip of the Day:
Because the muffin batter isn't made up of the traditional ingredients, it will be a bit different than what you're used to. Not to worry. In the video, I'll show you what the correct texture should look like and give you tips on how to work with it so it will be as tender as can be. Who knows, this just may become your new way to make muffins.
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Recipe Ingredients:
1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup fine yellow cornmeal
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup low-fat plain yogurt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
1 1/4 cups blueberries (7 ounces)
1/3 cup confectioners' sugar
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Blueberry-Orange Cornmeal Muffins
Easy Blueberry Scones Recipe | Beyond Delicious!
Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.
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Blueberry Cornbread Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Cornbread Muffins. If you like Cornbread than these Blueberry Cornbread Muffins will definitely become a favorite. They have that delightful corn flavor and crunchy texture that only cornmeal can provide. Yet by adding fresh blueberries and lemon zest, this cornbread is not just a side dish to accompany stews, soups, and salads. They are nice for breakfast with yogurt, as a mid morning treat with your coffee, and don't forget to pack them in your children's lunch boxes for a healthy snack.
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