For my first recipe of 2016, I’m glad this worked!
|1 c.||Maseca (Masa Flour)|
|1 c.||A-P Flour|
|2 t.||Baking Soda|
|3 c. +||Fresh Blueberries|
|¼ c.||Coconut Oil|
|¼ c.||Grapeseed Oil|
|½ c.||Brown Sugar|
|1 t. +||Vanilla Extract|
|1 c. +||Buttermilk|
|1 T. +||Lemon juice|
Note: + (blueberries, vanilla extract, buttermilk, and lemon juice) indicates that a little more can be used with no ill effect. Additional wet ingredients will make the cake more moist, so additional baking time might be warranted.
Spray springform pan, with ring insert, with neutral-tasting oil. Set aside.
Preheat oven to 325 F.
Peel and mash bananas. Add vanilla and lemon juice. Set aside.
Mix masa, flour, baking soda, and salt in a large bowl. Add blueberries, and toss together.
Pour oils into the bowl of a stand mixer. Add egg and buttermilk, and banana. Mix thoroughly.
Add wet ingredients to dry, and mix well, making sure there are no dry bits remaining.
Scoop batter into pan, then tap on counter to remove air bubbles.
Bake cake for 55 minutes, then check with toothpick for doneness. If needed, bake for up to 65-70 minutes, or until a toothpick comes out batter-free (it’s okay if there’s blueberry juice on it).
Leave the cake in pan in the oven for thirty minutes with the door open and the oven turned off, then remove from oven and allow to cool in the pan on a rack for thirty more minutes. May be served, warm, immediately, or sliced and toasted to rewarm before serving.
[I prepared this before going to pick up K from school this afternoon, and we just cut into it for a late afternoon snack (we’ll be eating dinner much, much later tonight!).]