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Baking recipe · from the recipe book

Orange Cornmeal Snack Cake with Blueberry Middle

A tender, golden orange-scented cornmeal cake with a jammy blueberry layer baked through the center and a tangy orange glaze on top.

Orange Cornmeal Snack Cake with Blueberry Middle

Ingredients

  • 2 cups300 gBlueberries
  • 1½ tbsp12 gCornstarch
  • 1 cup200 gGranulated sugar
  • ⅔ cup (160 ml)150 gOrange juice
  • 1½ cups190 gAll-purpose flour
  • ¾ cup90 gYellow cornmeal, whole-grain
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 2 tbsp12 gLemon zestfinely grated
  • 2 large100 gEggsat room temperature
  • ¾ cup (180 ml)180 gButtermilk, low-fatat room temperature
  • ½ cup100 gUnsalted buttermelted and slightly cooled
  • 1¼ tsp5 gVanilla extract
  • ⅔ cup80 gPowdered sugarsifted

Steps

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch square pan with parchment.
  2. Make the berry filling: in a small pot, stir the blueberries, cornstarch, one quarter of the granulated sugar and 30 g (2 tablespoons) of the orange juice. Simmer over medium heat, stirring, 5–6 minutes until thick and jammy. Spread on a plate to cool while you make the batter.
  3. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda and salt.
  4. In a large bowl, rub the lemon zest into the remaining three quarters of the granulated sugar with your fingertips until fragrant. Whisk in the egg until pale, then the buttermilk, melted butter, vanilla and 75 g (5 tablespoons) of the orange juice.
  5. Fold the flour mixture into the egg mixture just until no dry streaks remain.
  6. Spread half of the batter in the pan. Spoon the cooled blueberry filling over it, leaving a 1/2-inch border, then dollop the remaining half of the batter on top and spread gently to cover.
  7. Bake 40–45 minutes, until golden and a toothpick in the cake (not the berry layer) comes out clean.
  8. Cool in the pan on a rack for at least 45 minutes.
  9. Make the glaze: whisk the powdered sugar with the remaining orange juice (about 3 tablespoons) until smooth. Drizzle over the cooled cake, let set 10 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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