Naturally Ella · by Erin Alderson
Blueberry Maple Corn Cake
NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 18%
CARBS 81G59% OF CAL
8G FIBER0G ADDED0G INTRINSIC35G OTHER38G TOTAL SUGAR
FAT 23G37% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake combining cornmeal and flour with maple syrup, studded with blueberries and walnuts. It's lightly sweet with a pleasant corn flavor, perfect for an everyday dessert or special breakfast treat.
dessertamericanbaked good🔥 oven🥧 baking dishvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1/2 cup + 2 tablespoons whole wheat pastry flour (plus 1-2 tablespoons for blueberries)
- 1/2 cup fine-ground cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup walnut oil
- 2 tablespoons milk
- 1 cup frozen blueberries
At a glance
PER SERVING · TIME 40M
CAL 28%·PRO 18%
CARBS 81G59% OF CAL
8G FIBER0G ADDED0G INTRINSIC35G OTHER38G TOTAL SUGAR
FAT 23G37% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 259mg
- Total sugar
- 38g
- Added sugar
- ≥33g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 322mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.