Autumn is my favorites season among the four. When falls
finally came, I am so excited cause I will be seeing red and yellow and brown
tress everywhere. And you know it’s baking season. My heart just wanted to bake
so bad but time does not allow me to do so. But that does not stop me from it.
Tired is not an excuse. So, I baked when everyone was a sleep. YUP!! Call me
crazy! I should be resting. But baking and cooking is the only thing that can
stop me from thinking too much. It’s one of my mental therapies.
Anyways, I decided to baked this recipe is because I wanted
to try something new. Something out of my comfort zone! I never touch fruits
because I’m afraid it will not come out the way I wanted. And this recipe is so
easy and I just love having it over the tea. Very refreshing! With the lemony
taste if you loves lemons. And texture of cornbread! It just became one of my
favorite.
Ingredients:
1 stick unsalted
butter, softened, plus extra for greasing
¾ cup superfine sugar
finely grated rind of
1 lemon, plus 2 tablespoons juice
3 eggs, beaten
¾ cup cornmeal
1 ¼ cups almond meal
(ground almonds)
1 teaspoon baking
powder
¼ cup Greek-style
yogurt
¾ cup fresh or frozen
blueberries
confectioners’ sugar
for dusting
Method:
1)
Preheat
the oven to 350F. Grease an 8-inch round baking pan.
2)
Put
the butter, superfine sugar, lemon rind, and lemon juice into a large bowl and
beat together until pale and fluffy. Gradually beat in the eggs, then stir in
the cornmeal, almond meal, baking powder, and yogurt.
3)
Fold
in 2/3 of the blueberries. Spoon the batter into the prepared pan, smooth the
surface and sprinkle with the remaining blueberries
4)
Bake
in the preheated oven for 40-45 mins or until just firm and deep golden around
the edges. Let cook in the pan for 2o mins then carefully transfer to the wire
rack. Serm warm or cold, dusted with confectioners sugar
