Archive for October 2015

Wild Blueberry Corn Cake

3 eggs
2 teaspoons vanilla
1/2 cup sugar, plus some extra for coating blueberries
3/4 cup corn flour, sifted twice
1 8-oz bag Frozen Wild Blueberries


Preheat oven to 350 degrees F. Brush with oil an 8 inch round spring-form cake pan; line base with parchment paper and bush with oil. Beat eggs with 2 tsp vanilla extract at high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions at medium speed. Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula. Toss Frozen Wild Blueberries with extra sugar. Pour into bottom of pan. Pour mixture into pan over Wild Blueberries and spread evenly; bake for about 35-40 minutes or skewer inserted into the cake comes out clean. Release spring form and cool on a wire rack.


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