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Parve
Easy
1 Hour, 20 Minutes
Diets 
If you like corn muffins, you’ll love this cornmeal pound cake with blueberries! This feels similar to a quick bread perfect for a comforting breakfast or anytime snack.
1 cup flour
1 cup yellow cornmeal
1 cup margarine
1 and 1/3 cups sugar
1/4 teaspoon salt
5 large eggs, beaten
1 teaspoon Gefen Vanilla Extract
1/3 cup frozen blueberries, optional
Preheat oven to 325 degrees Fahrenheit. Grease and flour a nine x five x three inch loaf pan.
Blend flour and cornmeal in a bowl.
Beat margarine in a large bowl until light and fluffy. Gradually add sugar and salt. Pour in eggs in a slow stream, then add vanilla.
Add dry ingredients, beating just to blend. Stir in blueberries, if desired.
Transfer batter to pan. Bake at 325 degrees Fahrenheit until brown, about one hour and 15 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
Yield: 1 loaf pan
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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