I made this cake for a Christmas dinner recently. It’s the same recipe as the cranberry cornmeal cake from a few weeks ago. Blueberries make the cake sweeter, less tart, but it is still equally fitting for breakfast or dessert. The greek yogurt and soymilk make this cake extra moist. See recipe here, and simply replace cranberries with blueberries.
Hello! I'm Sarah and this is Gray. This site is filled with recipes for desserts, savories, and photos of everything delicious we ate when traveling. Enjoy!
{ 4 comments… read them below or add one }
it looks yummy!
Thanks Dina!
Yum! Looks great. My mom use to always make a blueberry cornbread for me as a kid.
I’m glad you like it! 🙂