Blueberry and Plum Cornmeal Cakes

Whether you want to add a special touch to a company-fancy dinner or simply create some tasty sparks for a weeknight meal, our Blueberry and Plum Cornmeal Cakes with their tangy Orange Glaze shout special.

Serves: 8

Baking Time: 30 min

Ingredients

• 1 1/3 cups flour
• 2/3 cup cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/4 sticks butter, softened
• 1 cup sugar
• 6 tablespoons vegetable oil
• 2 eggs
• 1 tablespoon vanilla
• 1 cup ricotta cheese
• 1/3 cup yogurt
• 1 1/2 cups fresh blueberries
• 4 plums, sliced and pitted
• 2 cups fresh orange juice

Instructions

1. Preheat oven to 350 degrees F. Butter 6 (4-inch sized) cake pans or 2 extra-large muffin pans.
   
   
2. Mix together flour cornmeal, baking powder, and salt. Set aside.
   
   
3. Using an electric mixer, beat butter with sugar until creamy. With mixer running, add eggs, oil and vanilla. Beat in flour mixture just until blended. Add ricotta and yogurt on low, just to blend. Pour half of the batter into prepared pans. Sprinkle with half of fruit. Spoon in remaining batter, then remaining fruit on top.
   
   
4. Bake cakes for 30 minutes or until tops are golden brown and a toothpick inserted in center comes out clean. Cool on cooling rack. 
   
   
5. To make glaze, reduce orange juice to 3/4 cup in a saute pan. Drizzle over cakes. Serve at room temperature.

For more Chilean blueberry recipes and information, please click here.

Nutritional Information

Per serving: Calories 446, fat 23 grams, calories from fat 207, saturated fat 9 grams cholesterol 80 mg, sodium 590 mg, dietary fiber 12 grams, protein 7 grams