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Kirk's Traveling Kitchen News and Blog

I'm So Blue.


As I wrap-up my final week here in Saugatuck, Michigan I think my skin is starting to take on a Oompa-Loompaish blue hue from all the blueberries I've been eating. It's hard not to binge on these amazingly plump and tasty blueberries that cost as much for 5# as a half-pint of small, sickly blueberries cost in the city. As usual, during their fleeting season I've been making everything I can think of with them: pies, tartlets with pastry creme, clafoutis, turnovers, cobblers, chutneys, juices, gastriques, vinegar, soap...(just kidding on the last one). Here is one of my favorite light cake or muffin recipes, courtesy of the kitchens at Gramercy Tavern in New York. They work equally well at breakfast, during afternoon tea or as a dessert.

Blueberry Cornmeal Cakes

Quantity Produced: Makes 12 Cakes

Butter 1 Cup
Powdered Sugar 2 2/3 Cups
Almond Flour 1 Cup
Cake Flour ½ Cup + 1 Tablespoon
Coarse Cornmeal ¼ Cup
Egg Whites 1 Cup (about 8)
Grated Orange Zest ½ Orange
Blueberries 1 Cup

Preparation Procedure-

Preheat oven to 400˚. In a large skillet over medium heat, melt the butter. Continue to let the butter cook until it browns. Strain the browned butter through a fine sieve into a clean bowl, discard the solids.
Sift together the confectioners 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 the dry ingredients are moistened. Increase the speed to medium-low and stir in the browned butter. Increase the speed to medium and beat until smooth. Remove the bowl from the mixer and fold in the blueberries. (The batter can be made up to 3 days ahead). Butter and flour 12 muffin tins or 2-inch mint tartlet pans. Spoon the batter into the tins and bake for 18-20 minutes or until golden.