Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Cornmeal Cake
1 cup plus 2 tbsp self-rising flour
3/4 cup fine cornmeal
1/8 tsp salt
3/4 cup softened unsalted butter
2/3 cup plus 3 tbsp granulated sugar
1 large egg
2 cups Gingerich Farms blueberries, lightly rinsed and dried
1 tbsp confectioners sugar, for dusting
Preheat the oven to 375 degrees. Sift the flour, cornmeal and salt together in a medium-sized bowl; set aside. Beat the butter and 2/3 cup of granulated sugar with an electric mixer at medium speed. Add the egg and beat well. Add the flour mixture at low speed and mix until just blended. Press three-fourths of the dough evenly over the bottom of an 8 1/2" springform pan and about 1" up the side. Toss the blueberries in a bowl with 3 tablespoons of granulated sugar and pour them over the dough in the pan. Top the blueberries with the remaining dough, pinching it off in small amounts and arranging it evenly over the surface. Bake the cake in the center of the oven until nicely browned, 40 to 50 minutes, covering the top with aluminum foil if it browns too quickly. Cool in the pan on a wire rack for 1 to 2 hours before slicing, so it holds together well. Just before serving, dust with confectioners sugar and remove sides of pan. Serves 8.
Submitted by Cynthia Miller adapted from Parade Magazine
1 cup plus 2 tbsp self-rising flour
3/4 cup fine cornmeal
1/8 tsp salt
3/4 cup softened unsalted butter
2/3 cup plus 3 tbsp granulated sugar
1 large egg
2 cups Gingerich Farms blueberries, lightly rinsed and dried
1 tbsp confectioners sugar, for dusting
Preheat the oven to 375 degrees. Sift the flour, cornmeal and salt together in a medium-sized bowl; set aside. Beat the butter and 2/3 cup of granulated sugar with an electric mixer at medium speed. Add the egg and beat well. Add the flour mixture at low speed and mix until just blended. Press three-fourths of the dough evenly over the bottom of an 8 1/2" springform pan and about 1" up the side. Toss the blueberries in a bowl with 3 tablespoons of granulated sugar and pour them over the dough in the pan. Top the blueberries with the remaining dough, pinching it off in small amounts and arranging it evenly over the surface. Bake the cake in the center of the oven until nicely browned, 40 to 50 minutes, covering the top with aluminum foil if it browns too quickly. Cool in the pan on a wire rack for 1 to 2 hours before slicing, so it holds together well. Just before serving, dust with confectioners sugar and remove sides of pan. Serves 8.
Submitted by Cynthia Miller adapted from Parade Magazine