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Blueberry Corn Breakfast Cake

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Recipe from KAMUT®
Courtesy of Shari Goodman at

blueberry corn breakfast cakeIngredients:
1/2 C. Yellow Corn Meal
1/2 C. minus 2 T. Fresh Ground Kamut Flour
1/4 C. sugar
1 t. baking powder
1/4 t. sea salt
1/2 C. buttermilk or kefir
1 egg
4 t. oil
1 t. vanilla
1 1/2 C. fresh or frozen blueberries

Stir ingredients together except for blueberries. Pour into greased , round cake pan. Use a 9X13 if doubling. Top with berries and sprinkle with cinnamon and sugar. Bake at 425 for 25-30 minus or until lightly golden. Serve with whipped cream.

****For better nutrition, you can soak overnight the flours and buttermilk or kefir or use sprouted flour. The corn can also be soaked in a pickling lime found in canning sections. You can use sucanat for the sugar or other preferred sweetener. I use sprouted Kamut flour, a personal favorite