Go Back
+ servings
Blueberry Corn Toaster Cakes -- These are a cross between a cookie and a cake and will remind you of the Toast-R-Cakes you grew up with. Breakfast or dessert, anything goes with these homemade toaster cakes | wearenotmartha.com

Blueberry Corn Toaster Cakes

These Blueberry Corn Toaster Cakes are a cross between a cookie and a cake and will remind you of the Toast-R-Cakes you grew up with. Breakfast or dessert, anything goes with these homemade toaster cakes!
5 from 2 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry Muffins, Muffin Cakes, Toaster Cakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Makes: 6 large cakes
Author: Sues

Ingredients

  • ¾ cup corn flour (see notes below if you can't find corn flour)
  • ¼ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup (½ stick) unsalted butter, room temperature
  • cup granulated sugar
  • 1 large egg
  • ½ tsp coconut extract
  • cup wild blueberries, fresh or frozen

Instructions

  • Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together corn flour, all-purpose flour, baking powder, and salt.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer or whisk, cream butter and sugar together until light and fluffy. Add egg and coconut extract and mix to combine.
  • Slowly pour the flour mixture into the wet ingredients and mix until just combined. Fold in the wild blueberries. 
  • Place scoopfuls of batter onto prepared baking sheet, about an inch apart. Place cookie sheet in fridge to chill for about 10 minutes. While cakes/cookies are chilling, pre-heat oven to 350 degrees.
  • Bake cookies for 12-14 minutes, until the edges start turning golden brown.
  • Let cool on the pan for a couple minutes and either eat warm (with a pat of butter!) or move to wire racks to cool completely.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!