Blueberry Cornmeal Pound Cake
It’s hard to believe that we’re in the last few days of August! My kiddos start school on Monday, which they’re super excited about. 😉 While we still have some time for Fall berries, I thought I’d share this Blueberry Cornmeal Pound Cake!
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This Blueberry Cornmeal Pound Cake is a slightly sweet cornmeal buttermilk pound cake topped with blueberry crème fraîche whipped cream!
Ingredients For the Best Cornmeal Pound Cake!
I have a few ingredient notes for you so that you can make the bessst pound cake!
- The pound cake is super tender thanks to the buttermilk! For best results, I do suggest that you use buttermilk in the recipe. That said, if you’re in a bind, check out the recipe notes for a quick substitution using milk and lemon juice or vinegar.
- Using fine cornmeal will keep your pound cake from being gritty! I’m a textural person and I just hate the grit. I usually have to buy finely ground cornmeal online because my local grocery store tends to carry medium and coarse grinds. If you’re interested in getting yourself some, this is the kind I use here.
Pound Cake Pan & Prep
I used an 8.5″x4.5″ loaf pan for my pound cake. Mine is light in color (silver), which I prefer, especially for this recipe because the edges of the cake are still tender when done baking. This is the kind of pan I use here.
Lining your pan with parchment makes it easier to remove the pound cake later! I buy pre-cut nonstick parchment sheets that work really well. If you’re interested in checking them out, you can find them here.
Blueberry Pound Cake: Helpful Hints!
A few helpful hints as you make your pound cake:
- You’ll want to check the pound cake often near the end of bake time. My pound cake was done in 77 minutes, when a toothpick inserted into the center came out with just a few moist crumbs attached. Baking until the toothpick comes out clean may result in dry/hard edges to the pound cake.
- Once the pound cake is baked and cooled, it’s ready to eat! That said, the cake’s crumb will only be improved by sitting overnight (*without the whipped cream*)! I just left mine on the counter, but it would be fine in the refrigerator as well.
- Since it contains crème fraîche, the whipped cream will set up to a thicker, almost frosting-like consistency when refrigerated. This means that if you refrigerate it before use, it will not spread/dollop very well. I suggest using it immediately. I spread mine over top of the whole pound cake, and the refrigerated leftovers weren’t as creamy, but they were still delicious (no soggy cake).
- If you don’t want to buy crème fraîche, you can choose to leave it out of the whipped cream. Just whip the cream, blueberry powder, and powdered sugar together until peaks form. This more traditional whipped cream, however, won’t hold up in the refrigerator and will make the pound cake soggy if it’s on it for too long.
Cornmeal Pound Cake: Flavorful Year-Round!
I’m always moving on to new recipes, but I think I’ll be revisiting this beauty again and again. The buttermilk cornmeal pound cake is so delicious! Using freeze-dried berries in the whipped cream means that you can have a taste of summer all year long!
That said, I *cannot* stop thinking about topping this baby with baked cinnamon apples, either. The possibilities for toppings/flavors are really up to your imagination with this one!
It’s hard to believe that it’s already late August! My kiddos start school next week, then Labor Day…might be time to try the baked apples on this pound cake sooner rather than later! <3
Other posts you may like:
Strawberry Lavender Pound Cake
Blueberry Cornmeal Pound Cake
Ingredients
Buttermilk Cornmeal Pound Cake:
- ¾ cup flour
- ¾ cup cornmeal (see note)
- ⅛ tsp baking powder
- pinch salt
- ½ cup unsalted butter, at room temperature
- 1¼ cups sugar
- 3 eggs
- ½ tsp vanilla extract
- ½ cup buttermilk
Blueberry Crème Fraîche Whipped Cream:
- ¼ cup crème fraîche
- 3 Tbsp powdered sugar
- ½ cup heavy (whipping) cream, cold
- ¼ cup freeze-dried blueberries (see note)
Garnish:
- fresh blueberries, if desired
Instructions
For Cake:
- Preheat oven to 325° F. Grease an 8.5"x4.5" loaf pan and line with parchment (see note). Set aside.
- In a small bowl, combine the dry ingredients (flour, cornmeal, baking powder, and salt). Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (at least 3 minutes). Add the eggs one at a time, scraping down the sides of the bowl as needed.
- Alternate additions of the dry ingredients and the buttermilk: half the dry ingredients, followed by the buttermilk, then the remaining dry ingredients. Only mix until just incorporated and no more.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs attached, about 75-80 minutes. Allow cake to cool in the pan at least 15 minutes before removing to a wire rack to cool completely. (Refrigerate overnight for even better crumb!)
For Whipped Cream:
- Combine crème fraîche and powdered sugar in a medium bowl. Keep in the refrigerator until needed.
- Pulse freeze-dried blueberries (see note) in the bowl of a food processor until ground into powder.
- Combine cold heavy cream and blueberry powder in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- Add the blueberry whipped cream mixture to the crème fraîche mixture in three additions, carefully folding in each addition with care to ensure you don't deflate the cream.
- Spread the whipped cream on top of the cooled pound cake, or dollop it on top of slices. Add fresh blueberries, if desired.Enjoy!
Notes
Did you make this recipe?
I’d love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!