Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce


Any way you slice it, this cake is the perfect dessert. It’s rustic and gets a zing from its tangy lemon glaze. The blueberry sauce dresses it up for dessert and even brunch.

It’s light and sweet and just has this overall yummy flavor with the perfect texture. I love using cornmeal in cakes and have never been disappointed with the outcome.

As with any cake baked from scratch, a few tablespoons of flour can make the difference between a dry, dense cake and one with a fluffy, tender texture. Make sure to use the scoop and sweep method when measuring your flour; scoop flour into a measuring cup with a spoon and level off with the straight edge of a knife.

You are going to love this and no mixer is needed!

For the glaze, combine powdered sugar and 2 Tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside. (Glaze is going to be going on a hot cake so thick is good, too runny and it will slide off the cake.)

Position rack in center of oven and preheat to 350o F. Butter 9″ diameter cake pan with 2″ high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; whisk to blend.

Whisk buttermilk, eggs, lemon zest and vanilla in a small bowl. Pour buttermilk mixture and melted butter into flour mixture.

Using a rubber spatula, very gently fold liquids into flour mixture until just blended (do not stir, the batter will be lumpy). Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, 25-30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by Tablespoonfuls onto cake; spread to within 1/2″ of edge (some glaze may drip down sides of cake). Cool completely.

While cake is cooling, combine 1-1/2 cups blueberries, brown sugar, lemon juice, lemon zest and salt in a medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 more minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving.

Dig in!

Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce
From Bon Appetit

Lemon Glaze:
1-1/2 cups packed powdered sugar, sifted
2 Tablespoons (or more if needed) fresh lemon juice

Cake:
1-1/2 cups all-purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 Tablespoon lemon zest
3/4 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled

Crushed-Blueberry Sauce
3 cups fresh blueberries or frozen, thawed, divided
2/3 cup (packed) golden brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
Pinch of salt

For the glaze, combine powdered sugar and 2 Tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside. (Glaze is going to be going on a hot cake so thick is good, too runny and it will slide off the cake.)

Position rack in center of oven and preheat to 350o F. Butter 9″ diameter cake pan with 2″ high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; whisk to blend. Whisk buttermilk, eggs, lemon zest and vanilla in a small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using a rubber spatula, very gently fold liquids into flour mixture until just blended (do not stir, the batter will be lumpy). Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, 25-30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by Tablespoonfuls onto cake; spread to within 1/2″ of edge (some glaze may drip down sides of cake). Cool completely.

While cake is cooling, combine 1-1/2 cups blueberries, brown sugar, lemon juice, lemon zest and salt in a medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 more minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving.

Post a Comment

31 Comments

  1. Diane 1

    I’m drooling here! That looks delicious! I’d seen blueberry bushes in the garden centre yesterday but have killed the last two I’ve tried to grow so am giving up on them…
    Your cake looks lovely – that texture looks really intriguingly delicious…
    What country’s flag is white, yellow and blue? It’d be a great combo cake for celebrating football as the world cup is getting closer I’ve been trying to think of patriotic foods to cook!

    Reply
  2. How absolutely beautiful! I love cakes (and cookies) with cornmeal in them. And, lemon, cornmeal, and blueberries sounds and LOOKS like the perfect combo!

    Shirley

    Reply
  3. Debbie 3

    This looks like a cake I would love. I have made cornmeal cakes and they are so good. Love the lemon and blueberry. I have to try this one!

    Reply
  4. This looks so good. :)

    Reply
  5. Lemon is my absolute favourite sweet or savoury. Perhaps I should see if a lemon tree would grow here in the valley.

    Reply
  6. Pam 6

    Your cake looks delicious and I must try it! Love all the ingredients and you can never have too many blueberries! Thanks!

    Reply
  7. Sanura 7

    Another way to eat cornbread. Delicious.

    Reply
  8. This cake is so summery! I love it!

    Reply
  9. Angela 9

    I love this cake! We found the recipe last summer and enjoyed it thoroughly. I made it again recently, but without the blueberry sauce, as I was out of time (and blueberries…). It was still very delicious, especially eaten warm.

    Reply
  10. Amy 10

    Looks delish & simple to make! perfect for baking in my small city kitchen!

    Reply
  11. There is just something about the combination of lemons and blueberries that is irresistible to me…and I’m willing to bet that this cake will be equally irresistible. Yum!

    Reply
  12. Marjie 12

    This looks wonderful! citrus flavored cakes are some of my favorites.

    Reply
  13. grace 13

    the glaze and sauce absolutely knock this out of the park, cathy–it’s delectable!

    Reply
  14. I’m so obsessed with blueberries right now.

    Reply
  15. The perfect match – lemon and blueberries. This is my kind of cake and no mixer makes it even better.

    Reply
  16. estell 16

    I just made this a few hours ago…wonderful!

    Reply
  17. I’ve made this cake and it is really terrific. Your photos are giving me the urge to make it again.

    Reply
  18. Pat 18

    Made this today with the following changes and it is so good!For some reason, I cannot now remember, I made the recipe into an upside-down cake. The blueberry sauce became the bottom into a cast iron skillet, the cake just as you have published and I served it cake side up with the lemon glaze atop. The cake made a great dessert following a simple salmon dinner. Almost like Spring were actually here and not the gray, damp and chilly day we actually had. Thank you so much for this recipe. Even with the change it was great.
    I hope the return to Winter is not damaging your newly planted vineyard; this is definitely NOT the normal mid-May weather here in the Pacific Northwest.

    Reply
  19. I love cornmeal with blueberries, and the lemon glaze looks fantastic!

    Reply
  20. Amanda 20

    Oh Cathy, be still my heart! This looks amazing!

    Reply
  21. Lisa Sipple 21

    Absolutely exquisite! Wow.

    Reply
  22. Liss 22

    Perfect for us here in Australia at the moment – lemons are in season! We’ve been cooking with polenta a fair bit lately too.. thank you!

    Reply
  23. axel g 23

    Nice recipe and photos!

    Blueberries are both delicious and healthy…

    Reply
  24. Paula 24

    Hmmm … I think that once your winery is up and running and open to the public, you should have picnics on the lawn and serve this along with your wine. I can personally guarantee the masses will turn out for not only your wine, but also your goodies. YUM!

    Reply
  25. Kathy M 25

    Ok, that looks delicious! I’ll be using some of last seasons blueberries that are still in the freezer for this goodie. Thanks, Kathy

    Reply
  26. Susan Bradley 26

    Made this over the weekend to serve to guest, a hit all the way around. Love the flavor and the ease in making it. As all your recipes so very delish! Thanks for sharing!

    Reply
  27. Kris Ann 27

    This cake was delicious! I used fresh blackberries instead of blueberries (because that is what I had on hand) and it turned out fantastic. Thank you!

    Reply
  28. Mrs. L 28

    Looking forward to when the fresh blueberries show up at the local Farmers Market so I can try this!

    Reply
  29. emiglia 29

    Gorgeous pictures, as always. Can’t wait to try this cake!

    Reply
  30. Cath,
    I am looking for a nice blueberry cake for Memorial Day weekend and this fits the bill!

    Reply
  31. I read a lot of recipes, and this one really stands out. I can’t wait to make it.

    Reply

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