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- 2 2 1/2cups fresh blueberries, raspberries, and/or blackberries
- 1 1/3 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon finely snipped fresh basil
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup sugar
- 2/3 cup milk
- 1/3 cup canola oil
- Fresh Basil and/or mint (optional)
1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1-1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.
2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides. Invert. Remove parchment. Top with remaining berries, basil and mint. Makes 10 servings.
- Servings Per Recipe 10,
- cal. (kcal) 208,
- Fat, total (g) 7,
- chol. (mg) 43,
- sat. fat (g) 1,
- carb. (g) 35,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 13,
- pro. (g) 4,
- vit. A (IU) 97,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 152,
- Potassium (mg) 89,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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