Tuesday, October 1, 2013

Blueberry Corn Breakfast Cake

This recipe is another one from the Enlightened Homemaker (here).



Blueberry Corn Breakfast Cake

1/2 C. Yellow Corn Meal
1/2 C. minus 2 T. Whole Grain Flour
1/4 C. sugar
1 t. baking powder
1/4 t. sea salt
1/2 C. buttermilk or kefir
1 egg
4 t. oil
1 t. vanilla
1 1/2 C. fresh or frozen blueberries

Stir ingredients together except for blueberries. Pour into greased , round cake pan. Use a 9X13 if doubling. Top with berries and sprinkle with cinnamon and sugar.

Bake at 425 for 25-30 minus or until lightly golden.
Serve with whipped cream.
My kids liked it but requested less blueberries next time.