Fluffy Blender Cornmeal Cake with Cream Cheese and Guava Paste
A wonderfully moist cornmeal cake made entirely in the blender — no mixer required. Pockets of creamy cheese and fruity guava melt into the batter as it bakes, creating a comforting dessert that is as easy to make as it is impressive to serve.
🛒 Ingredients
8 servings
- 1 cup fine cornmeal (175 g)
- 1 cup granulated sugar (200 g)
- 1 cup whole milk (240 ml)
- 1/2 cup neutral oil (120 ml)
- 3 large eggs
- 1 cup all-purpose flour (120 g)
- 1 tablespoon baking powder (11 g)
- Guava paste, cut into small cubes, to taste
- Cream cheese, in spoonfuls, to taste
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan or a loaf pan.
- 2
Combine the eggs, sugar, milk, and oil in a blender. Blend on medium-high for 2 to 3 minutes until smooth and well combined.
- 3
Add the cornmeal and flour to the blender. Pulse just until incorporated — do not overmix or the cake will turn dense.
- 4
Pour the batter into a large bowl and gently fold in the baking powder with a spatula until just combined.
- 5
Transfer the batter to the prepared pan and scatter guava paste cubes and dollops of cream cheese evenly over the top.
- 6
Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before unmolding.
💡 Chef's Tip
For extra pockets of flavor, press the guava cubes slightly into the batter before baking. The cake stays moist for up to 3 days stored at room temperature in an airtight container.
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