Ingredients:
- 1 cup of yellow corn
- 1 cup of multipurpose flour
- ¼ cup of white granulated sugar
- ¼ cup of brown sugar
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- 2 large eggs
- 1 ¼ cups of sour cream
- 1 tablespoon of vanilla extract
- 6 tablespoons of unsalted butter
- 1 ½ cups of fresh blueberries, divided
Preparation:
Preheat the oven to 200 degrees. Brush with oil a fire-proof container
or metal pan. In large bowl stir the corn, flour, sugar, salt, baking
powder and half a teaspoon of baking soda.
In a small bowl mix the
eggs, cream and vanilla. Add the second mixture to the dry ingredients
then place them in the melted butter. Stir the mixture until it
smoothens (not too much). Add one cup of blueberries. Add the remaining
half cup of blueberries to the surface of the cake.
Pour the mixture into the prepared pan and bake for about 40 minutes, or until the edges do not get a golden color.
