5 from 1 vote
Maple Berry Cornmeal Cake
Maple Berry Cornmeal Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Breads & Muffins, Breakfast, Dessert
Servings: 12 servings
Author: Cynthia Rusincovitch
Cornmeal Cake
  • 6 tbsp unsalted butter, melted extra for greasing the pan
  • 1 1/2 cup whole white wheat flour
  • 1 1/2 cup yellow cornmeal
  • 1 1/2 tbsp baking powder
  • 2 tsp salt
  • 3 eggs, large
  • 1 cup milk
  • 1/2 cup maple syrup
  • 1/2 cup sour cream
  • 10 oz blueberries, fresh or frozen
Sour Cream & Lime Drizzle
  • 1/2 cup sour cream
  • 3 tbsp maple syrup
  • 1/2 lime
  1. Preheat the oven to 400 degrees. Lightly oil a bundt pan with coconut oil or butter.
  2. In a medium mixing bowl, combine the flour, cornmeal, baking powder, and salt and whisk together until thoroughly combined.
  3. Break the eggs into a large measuring cup and beat them with a whisk. Add the milk, sour cream, maple syrup, and melted butter to the eggs and whisk until uniform.
  4. Add the wet mixture to the dry ingredients and stir to combine. Add blueberries and gently fold into the batter. If you stir too much or too vigorously, the batter will turn blue!
  5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until the cake is lightly browned and a toothpick comes out clean when inserted into the center.
  6. While cake is cooling, whisk sour cream, maple syrup, and the juice from half a lime. Serve cake warm or at room temperature and the sour cream sauce on the side.