Indulge in a mouthwatering treat that captures the essence of summer with this delightful Cornmeal Pound Cake with Blueberry Whipped Cream. Imagine sinking your teeth into a slice of moist, buttery pound cake infused with the rustic charm of cornmeal, complemented by the burst of sweetness from fresh blueberries. Topped with a luscious blueberry whipped cream, each bite is a symphony of flavors and textures that will transport you to a sunny afternoon in the countryside. Whether shared with loved ones or savored in solitude, this recipe is a celebration of simple pleasures and the joys of seasonal bounty. So, grab a fork and prepare to delight your taste buds with this irresistible dessert that's sure to leave you craving for more!
Ingredients for Cornmeal Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Ingredients for Blueberry Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup fresh blueberries, plus extra for garnish
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mixing until just combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Instructions for Blueberry Whipped Cream:
1. In a blender or food processor, puree the fresh blueberries until smooth.
2. In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
3. Gently fold the blueberry puree into the whipped cream until evenly incorporated.
Assembly:
1. Slice the cooled Cornmeal Pound Cake into thick slices.
2. Dollop generous spoonfuls of the Blueberry Whipped Cream onto each slice of cake.
3. Garnish with fresh blueberries.
4. Serve and enjoy the delightful combination of flavors and textures in this Cornmeal Pound Cake with Blueberry Whipped Cream.
This dessert is a true masterpiece, marrying the comforting familiarity of pound cake with the vibrant freshness of blueberries. Get ready to savor every blissful bite!
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