Blueberry Cornmeal Cake à la mode

ACTIVE TIME: 45 MIN. I TOTAL TIME: 45 MIN. I SERVES: 6 – 8

Ingredients:

CORNMEAL CAKE

  • 1/2 cup of salted butter, melted
  • 2 tablespoons brown sugar
  • 1/2 cup honey
  • 1/2 cup buttermilk
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups Bobs Red Mill gluten free 1:1 all-purpose flour
  • 3/4 cup Bobs Red Mill gluten free cornmeal
  • 2 teaspoons baking powder
  • 2 cups fresh or frozen blueberries

BUTTERMILK GLAZE

  • 1/2 – 3/4 cup powdered sugar
  • 2 tablespoons butter milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°.
  2. Cream melted butter, brown sugar, honey, buttermilk, vanilla and lemon zest in a large bowl.
  3. Add the eggs and briefly mix.
  4. Next mix in the flour, cornmeal and baking powder until thoroughly combined.
  5. Fold in the blueberries.
  6. Bake for 30-35 minutes or until the top reaches a perfect golden brown.
  7. While baking, prepare the glaze by whisking the ingredients in a small bowl until smooth.
  8. Carefully pour the glaze on the warm cornmeal cake.
  9. Serve slightly warm with a scoop of vanilla ice cream.

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