Palate Pleasers

Archive for the ‘Breads & Baked Goodies’ Category

This recipe is from Cooking Light has become another favorite recipe that i made during the summer when Blueberries were in season.  But, recently I went to Sprouts and lo and behold, there were fresh blueberries, so it seems that they never really go out of season.   I made it for Dwaine & Naoma when they came to visit last July and then just recently for my parents when they came to visit.  And, I made it more times than I can count for Mike and me during the summer.    It’s moist and tender and has nearly 2 cups of blueberries in it.  I figure the more the merrier!   I have even doubled the recipe when I wanted to “beef” it up.  It’s fresh and easy and has things like buttermilk and turbinado sugar which gives it another level of texture.    I love turbinado sugar – you can find it at Trader Joes or Sprouts.  I’m always looking for other ways to cook with it.  I think  this will become a favorite to make for all of you too – it’s easy to make and everyone is sure to enjoy it!


  • 1-1/2 cups all purpose flour (about 6-3/4 ounces)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 6 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1-1/3 cups buttermilk (it suggests low fat buttermilk, but I use regular)
  • Cooking Spray
  • 2 cups blueberries
  • 1 Tbsp Turbinado sugar

Preheat Oven to 350*

Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, soda and salt stirring with a whisk.  Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 2 minutes).  Add vanilla, egg and egg white; beat well.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

Spoon half of the batter into a 9-inch round baking pan coated with cooking spray.  Sprinkle evenly with 1 cup blueberries.  Spoon remaining batter over the blueberries.  Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries.  Sprinkle the top evenly with 1 tablespoon turbinado sugar.

Bake at 350* for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.  Yields 8 servings.


COOKs NOTE:  I follow this recipe to a tee – however; after I spray the baking pan with Cooking spray, I add Turbinado Sugar on the bottom before pouring in the batter.  And, then I add it at the end.  And, I just use a handful of sugar and sprinkle the top with the sugar.  The same applies to the blueberries – I just scatter a handful or so in the batter.  I love the juicy plumb pockets of berries packed into the cake.   I know you’ll love this and will enjoy it as much as we do!

Bon Appetito!


So, with my chili I needed Corn Bread, so I bought the Marie Callendars corn bread in the packet.  It came out ok – but wasn’t great.  It didn’t have that crunchiness that I remember corn bread having when I lived in Florida.  I remember the cast iron pans that had the “corn on the cob” groove – they always had a crunchy texture that I loved.  So, I had to find a recipe and truly make it my own.  Someone passed along their Grandmothers recipe to me and I have made it with my Chili every time.  I’ve also decided to name this recipe after me – that’s how much I Love it – plus I don’t really have anyone to give the credit too.  Cornmeal is a staple on my pantry shelf now and Buttermilk is something that I often have in my refrigerator – between the two there are many items that you can make and bake with them. 


2 cups Cornmeal

2/3 cup all-purpose flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1 Tbsp sugar (add a little more if you like it a bit sweeter)

4 Tbsp canola or other vegetable oil

2 eggs, beaten

2 cups buttermilk

Combine dry ingredients.  Add beaten eggs and buttermilk to dry ingredients.  Pour into greased 8 to 10″ cast iron pan.  Bake at 400 degrees for 30 minutes  Serves 6-8 people

**COOK’s NOTES:  This is such an easy recipe and the cast iron pan gives it the crunchy texture.  I recently bought a 9″ Cast Iron skillet and it’s perfect for this recipe.  Before I used a 12″ cast iron pan and doubled the recipe since the pan was too large.  If you can get a smaller pan that would be best.  The sugar gives the bread some sweetness and you can omit or add a bit more depending on your preference.  1 Tablespoon seemed to work well for me.  Also coat the pan with some sort of cooking spray.  I will never use store-bought corn bread again.   Give this recipe a try the next time you need cornbread – I know you will love it!!**


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April 2018
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