6tbspunsalted butter, meltedextra for greasing the pan
1 1/2cupwhole white wheat flour
1 1/2cupyellow cornmeal
1 1/2tbspbaking powder
2tspsalt
3eggs, large
1cupmilk
1/2cupmaple syrup
1/2cupsour cream
10ozblueberries, fresh or frozen
Sour Cream & Lime Drizzle
1/2 cupsour cream
3tbspmaple syrup
1/2lime
Instructions
Preheat the oven to 400 degrees. Lightly oil a bundt pan with coconut oil or butter.
In a medium mixing bowl, combine the flour, cornmeal, baking powder, and salt and whisk together until thoroughly combined.
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.
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!
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.
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.