Blueberry Cornmeal Cake with Honey Orange Whipped Cream
Blueberry Cornmeal Cake with Honey Orange Whipped Cream is the perfect finish to any summer meal. This easy recipe is a salute to shortcake, but it’s made with boxed corn muffin mix, fresh blueberries and a homemade whipped cream topping.
Nathan Lambrecht
Makes: 8-10 servings cake, 2 cups whipped cream
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Blueberry Cornmeal Cake
- ½ cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 eggs
- ½ cup sugar
- ⅓ cup all-purpose flour
- 2 boxes (17 ounces) “JIFFY” corn muffin mix
- 1 teaspoon almond extract, optional
- 3 cups blueberries
Honey Orange Whipped Cream
- 1 cup heavy cream, chilled
- 2-4 tablespoons honey
- 1 teaspoon orange zest
Instructions
- Preheat oven to 325 degrees. Lightly grease and flour a tube pan. In a large mixing bowl, cream together the butter, cream cheese, eggs and sugar until light and fluffy. Add flour, Jiffy mix, and almond extract, if desired, and stir just until there aren’t any lumps. Gently fold in blueberries. The batter will be very thick.
- Spoon batter evenly into the prepared pan and bake for 60 to 70 minutes, or until a cake tester inserted into the center comes out clean. Allow cake to cool completely.
- While cake is cooling, prepare the whipped cream. In a mixing bowl, whip the heavy cream until stiff peaks form. Mix in honey to sweeten to taste. Fold in orange zest.
- To serve, remove cooled cake from the pan, cut into slices and top each slice with a dollop of whipped cream.
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