This moist, berry-studded cake gets its great texture from medium-grind cornmeal. Fresh blueberries are in abundance this time of year in the South. With the u-pick farms and farmers’ markets, you can easily get carried away and come home with enough berries for cobblers, smoothies, muffins, and breads. Fortunately, blueberries freeze well, so if you don’t bake up all of your berries in a day or two, you can store them in the freezer. Here are some quick tips so you can enjoy this seasonal treat throughout the year. Do not wash blueberries before freezing, as added moisture hastens the growth of mold. Wash and remove stems only when you are preparing to use the berries. Sort them and discard any mushy, under-ripe, or damaged ones. Place berries in a single layer on a jelly-roll pan and freeze until firm. Transfer berries to a labeled and dated zip-top plastic freezer bag, squeezing out excess air. Freeze up to nine months.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.