Category: snack, dessert
Yield: 8 servings
Calories/serving: 210
Preparation time: 75 minutes
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Ingredients
- 150 grams cornmeal
- 150 grams white flour, sifted
- 150 grams white sugar
- 7 grams baking powder
- 2 grams baking soda
- 2 grams salt
- 2 eggs
- 100 milliliters vegetable oil
- 5 milliliters vanilla extract
- 200 grams fresh blueberries
- 50 grams icing sugar, sifted
Directions
Preheat oven to 175 degrees Celsius and grease a loaf pan.
In a medium bowl, blend together the cornmeal, sifted white flour, white sugar, baking powder, baking soda, and salt.
In the stand mixer bowl, beat the eggs until foamy. While beating, slowly add the vegetable oil and vanilla extract.
Slowly add the dry mix into the stand mixer bowl and blend until just combined. Do not over mix.
Gently fold in the fresh blueberries into the batter using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then remove to cool completely on a wire rack.
While loaf is cooling, prepare the icing by mixing the sifted icing sugar with 1-2 tablespoons of water in a blender until smooth.
Drizzle icing over completely cooled loaf before serving.
Ingredients
- 150 grams cornmeal
- 150 grams white flour, sifted
- 150 grams white sugar
- 7 grams baking powder
- 2 grams baking soda
- 2 grams salt
- 2 eggs
- 100 milliliters vegetable oil
- 5 milliliters vanilla extract
- 200 grams fresh blueberries
- 50 grams icing sugar, sifted
Category: snack, dessert
Yield: 8 servings
Calories/serving: 210
Preparation time: 75 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat oven to 175 degrees Celsius and grease a loaf pan.
In a medium bowl, blend together the cornmeal, sifted white flour, white sugar, baking powder, baking soda, and salt.
In the stand mixer bowl, beat the eggs until foamy. While beating, slowly add the vegetable oil and vanilla extract.
Slowly add the dry mix into the stand mixer bowl and blend until just combined. Do not over mix.
Gently fold in the fresh blueberries into the batter using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then remove to cool completely on a wire rack.
While loaf is cooling, prepare the icing by mixing the sifted icing sugar with 1-2 tablespoons of water in a blender until smooth.
Drizzle icing over completely cooled loaf before serving.
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