I know what you’re thinking. Where are the blueberries in this picture? I thought I still had blueberries in my freezer but it turns out I didn’t. I didn’t even have raspberries or strawberries. I could have run to the store but didn’t relish the idea of packing up the kids for a truck ride and grocery store visit so we made due without. Regardless, these made a lovely meal and are even more delicious with blueberries. (I’ve updated this post with blueberry filled corn cake pictures!)

Originally this recipe is from the Rebar cookbook but here’s what I did:

Buttermilk Corn Cakes with Blueberries

Buttermilk Corn Cakes with Blueberries

  • 1 1/3 cup fine Cornmeal
  • 1 cup All Purpose Flour
  • 4 tbsp stone ground Cornmeal
  • 1 tsp Salt
  • 2 tbsp Demerara Sugar
  • 4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 Egg, room temperature
  • 1/2 cup Apple Sauce (or Yogurt)
  • 3 cups Buttermilk
  • 2 tbsp melted Butter (or Oil)
  • 2 cup Blueberries
  1. In a bowl combine dry ingredients. In a separate bowl, lightly beat eggs and stir in remaining wet ingredients, expect blueberries.
  2. Combine wet to dry, gently stirring together but don’t over mix. Let sit for 5 minutes. This is a wet batter.
  3. Make sure your pan is hot and oiled when you start pouring the batter to make the cakes. While one side is cooking put blueberries on the other of the batter. Flip and finish cooking.
  4. Serve with butter and real maple syrup or apple sauce.

Buttermilk Corn Cakes with BlueberriesButtermilk Corn Cakes with Blueberries

Buttermilk Corn Cakes with Blueberries

5 Responses to Buttermilk Corn Cakes with Blueberries

  1. i have had the stomach virus for over 5 days now and well…. these made me hungry. :) looks like I will be eating tomorrow.. maybe :)

  2. Some evening I am going to have a nice time exploring all of your recipes… Lots of good food and cooking happening here!

  3. greenteacher says:

    mmmm, delicious…and we do still have some frozen blueberries here ;) perfect ‘breakfast-for-dinner’ meal! I think I could make vegan buttermilk by adding vinegar to soymilk…do you know?

  4. Annie says:

    G- Yes, vinegar is a good option. I happened to use lemon juice in my almond milk. I did it more out of habit for making buttermilk with regular milk but it also added a wonderful lemon flavour to the cakes.

  5. Dawn Suzette says:

    These look super yummy … even without berries!

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