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Gluten-Free Orange Blueberry Cornmeal Cake with a burst of citrus and fresh berry sweetness. This extra moist cornmeal cake is also topped with a buttery fruit glaze making this dessert exceptionally delicious. This is a simple-to-make recipe that incorporates wholesome ingredients like fruit, nuts, yogurt, olive oil, and cornmeal. SO GOOD!
Cornmeal plays a crucial role in gluten-free baking
Flavor: Cornmeal has a distinct flavor that adds depth to baked goods. InOrange Blueberry Cornmeal Cake, it complements the citrusy taste of the orange juice and the sweetness of the fresh blueberries.
Texture: Cornmeal helps retain moisture in gluten-free cakes creating a texture similar to traditional cakes. This is particularly important because gluten-free flour can sometimes produce drier baked goods due to the lack of gluten and extra starch.
Binding: While cornmeal doesn’t have the binding properties of gluten, it can still contribute to the overall structure of the cake when combined with other binding agents like eggs and yogurt. This helps ensure the cake holds together well.
Nutritional Benefits: Cornmeal is naturally gluten-free and adds nutritional value to gluten-free cakes, such as fiber and various vitamins and minerals, such as iron and zinc, depending on the cornmeal used.
Cornmeal comes in several varieties: The most common types are:
Fine Cornmeal: This type has a powdery texture, similar to flour. It’s often used in baking for making cake, cornbread, muffins, or as a coating for fried foods.
Medium Cornmeal: Also known as cornmeal grits, this type has a slightly coarser texture than fine cornmeal. It’s commonly used for making polenta, cornbread, and some types of porridge.
Coarse Cornmeal: This type has the largest grain size among the three and is often used for making polenta with a more rustic texture. It can also be used in some bread recipes for added texture.
MORE GLUTEN-FREE RECIPES USING CORNMEAL TO EXPLORE
Flour Blend: You can use gluten-free all purpose flour blend
Nuts: Feel free to use your favorite nuts or seeds, such as pumpkin seeds.
Jam: Any fruit jam can be used for the topping.
Honey: You can use pure maple syrup or agave.
Fresh Blueberries: Use any berries or cherries. If using strawberries, slice them into smaller pieces.
Fine Cornmeal: You can use medium grind cornmeal, however, soak it for 30 minutes
Key Tips For Success:
Soaking Cornmeal:
Allowing the cornmeal to soak in orange juice creates a smooth texture and infuses the cornmeal with zesty flavor.
Mixing Batter:
Mix the batter until smooth without overmixing for the best cake texture.
Fresh Ingredients:
Use fresh blueberries for best results.
Room temperature:
All wet ingredients should be at room temperature. This will give the cake a better rise.
Serving and Storing:
Serving: Serve slices of this cake at room temperature, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.
Storing: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Bring to room temperature before serving.
This Gluten-Free Orange Blueberry Cornmeal Cake has a tasty balance of citrusy orange and sweet blueberry flavors. The cornmeal creates a moist texture with extra flavor. The topping of warmed jam and butter adds a beautiful glaze and an extra burst of sweet and buttery flavor. It’s a perfect treat for any occasion, whether you’re gluten-sensitive or are looking for a wholesome dessert!
Preheat oven to 350 F. Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal.
2.
In a small bowl, combine the cornmeal, freshly squeezed orange juice, and orange zest. Let it soak for 15 minutes This helps soften the cornmeal and infuse it with citrus flavor.
3.
In a large bowl, beat egg whites, egg, olive oil, yogurt, honey, and vanilla extract until well blended. Add cornmeal mixture and mix to combine.
4.
In another bowl, whisk flour, baking soda and salt. Gradually mix into the wet mixture.
5.
Transfer batter to prepared pan; top with blueberries and nuts. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
6.
For the glaze topping; Heat jam and butter in the microwave until hot not bubbling (about 15 seconds). Whisk to combine, and drizzle over warm cake. Cool on a wire rack and serve at room temperature.
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