Don’t recipes that claim to be best the same day annoy you? I know there are perfectly good reasons for why this may be true but I don’t care. I’m often baking for Bryan and I and if we were to eat everything I made in one day we would likely be dead by now. I like things to last a few days. I like to bring them to work for an afternoon snack. I even like to get bored of them by day three and excited to move on to the next treat. I sometimes find myself avoiding the recipes that tell me I have to eat it all that day, but that is silly and these little cakes will demonstrate why.
These blueberry cornmeal cakes (not muffins as Bryan kept calling them—cakes) are another treasure from Claudia Fleming who I have been talking about a lot lately (seriously people, if you don’t have The Last Course- track it down!). These cakes really and truly are so exceptional on the day they are made. They’re not bad the next day either, but on the day they are baked they have a delicate little crust on top that provides the perfect gateway to the hearty cornmeal crumb and fruity berries. They manage to be both elegant and rustic at the same time. These would be great for a brunch or could be dressed up with a scoop of ice cream for dinner. They are just so delicious that you need go make them right now and eat some as soon as they are cool enough to do you no harm. You’ll understand why sometimes things are just better the day they are made and you’ll forgive them for it.
Blueberry-Cornmeal Cakes (adapted from The Last Course by Claudia Fleming)
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups confectioner’s sugar
- 1 cup almond flour
- 1/2 cup plus 1 tablespoon cake flour
- 1/4 cup coarse yellow cornmeal
- 1 cup egg whites (8 or 9)
- grated zest of 1/2 orange
- 1 cup blueberries
Preheat oven to 400° F. In a large skillet over medium heat, melt the butter. Continue to cook until some of the milk solids fall to the bottom of the skillet and turn a rich brown. The browned butter will smell nutty. Strain the browned butter through a fine sieve into a clean bowl and discard solids.
Sift together the sugar, almond flour, cake flour, and cornmeal. Place the sifted ingredients in the bowl of an electric mixer fitted with the whisk attachment. On the lowest speed, add the egg whites and zest. Mix until all of the dry ingredients are wet. Increase the speed to medium-low and add the browned butter. Increase the speed to medium and beat until smooth. Remove the bowl from the mixer and fold in the blueberries.
Butter and flour 12 muffin tins. Spoon the batter into the tins and bake for 18 to 20 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
*** I didn’t try this, but Fleming claims the batter can be refrigerated for up to 3 days. SOooooo, technically you could bake 4 muffins a day and have them fresh each day!
July 29th, 2009 at 9:11 pm
They do sounds delicious! I love having great neighbors but that means that they always come by when they smell the baked goods and then there is very little for us to have the next day. I have seriously considered handing them bowls of batter before and baking instructions to go along!
TERI REES WANG says:
July 30th, 2009 at 11:11 am
..salivating. ; p
July 30th, 2009 at 12:25 pm
I have a similar recipe that I turn to this time of year – every year. Mine is a bit more muffin like – regular sugar, a.p. flour. A good keeper, too but they don’t stick around that long with a big family! I’ll try these this time instead of my own. Thanks for sharing.
July 30th, 2009 at 1:02 pm
Ooo, what pretty little things! My cup of coffee looks so lonely without them.
July 30th, 2009 at 1:54 pm
those look delicious….i have been wanting to bake lately. thanks for the inspiration
Lisa (dinner party) says:
July 30th, 2009 at 2:08 pm
Very pretty. I like the little cracks in the top of each cake.
The Duo Dishes says:
July 30th, 2009 at 2:12 pm
All the delish blueberries bouncing around are great to see. Just pass the butter, and we’re all set!
anya (godful food) says:
July 31st, 2009 at 12:28 am
Tim, your photography is sooo getting better by the day! Or by the (cup)cake, pehaps? :)
linda y says:
August 2nd, 2009 at 7:42 am
i am a newbie to ur site & thanks for claudia’s recipe! she rocks! you guys sparked me to locate the cookbook & i did!
u can purchase thru this website (which is the inn where claudia creates her magic!) http://northforktableandinn.com
August 13th, 2009 at 1:13 pm
Yummm….I wonder, if you made them and froze, and maybe reheated in the (toaster/)oven, would they still be good?