Warm sweet cornbread cups with vanilla cream, roasted blueberries, and pecan crust
An original, comforting dessert: small sweet cornbread cups baked until tender and golden, topped with juicy roasted blueberries, silky vanilla cream, and a crunchy pecan crust. It balances creamy texture, tart fruit, and a buttery finish.
Ingredients
- 250 g fresh blueberries (for roasting)
- 70 g granulated sugar (divided entre fruta and dough)
- 15 ml lemon juice (freshly squeezed)
- 90 g unsalted butter, melted (divided entre dough and crust)
- 120 g fine cornmeal (amarilla)
- 60 g all-purpose flour (for estructura)
- 6 g baking powder
- 2 g salt
- 1 unit egg (large)
- 180 ml whole milk (at room temperature)
- 10 ml vanilla extract (divided entre dough and cream)
- 180 ml heavy cream (cold)
- 120 g cream cheese (ablandado)
- 30 g powdered sugar (for the cream)
- 60 g chopped pecans (for the crust)
- 25 g brown sugar (for the crust)
- 1 g ground cinnamon (for the crust)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease 6 ramekins or a large muffin pan with a little of the melted butter.
- 2
In a bowl, toss the fresh blueberries with 20 g of the sugar and the lemon juice. Spread them in a small baking dish and roast for 12 minutes at 200 °C / 400 °F, until they begin to burst. Set aside.
- 3
While the blueberries roast, make the crust by mixing the chopped pecans, brown sugar, ground cinnamon, and 20 g of the melted butter. Set aside.
- 4
In another bowl, combine the fine cornmeal, all-purpose flour, baking powder, salt, and the remaining 50 g sugar.
- 5
In a separate bowl, whisk the egg with the whole milk, the remaining 60 g melted butter, and 5 ml of the vanilla extract.
- 6
Pour the wet ingredients over the dry ingredients and stir just until combined; do not overmix.
- 7
Divide the batter among the 6 ramekins or wells, filling each about three-quarters full. Sprinkle the pecan mixture on top to create the crust.
- 8
Bake the cups for 18 minutes at 190 °C / 375 °F, or until golden and a tester inserted in the center comes out with a few tender crumbs.
- 9
While they bake, prepare the vanilla cream. Beat the cream cheese with the powdered sugar and the remaining 5 ml vanilla extract until smooth. Add the cold heavy cream and whip until thick and airy.
- 10
Let the cups rest for 5 minutes. Top each one with a generous spoonful of vanilla cream and finish with the roasted blueberries and their juices.
- 11
Serve warm to enjoy the contrast of the cornbread crumb, cool cream, and roasted fruit.
Chef tips
For a more delicate texture, do not overmix the batter. For deeper flavor, lightly toast the pecans in a dry skillet for 3 minutes before making the crust.
Substitutions
You can swap the blueberries for blackberries or raspberries. Pecans can be replaced with walnuts if preferred. For extra aroma, add finely grated lemon zest to the vanilla cream.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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