Up until a couple of weeks ago, I hadn’t yet made a cake with cornmeal. I had been holding on to the recipe, a page I pulled out of my Bon Appetit magazine over a year ago, and finally decided to make it. It’s strangely addicting. I found myself taking bite after bite trying to determine if I really liked it or not. Before I knew it, the piece was gone. I never told anyone there was cornmeal in it, yet my oldest son, daughter, youngest son and my husband all had a piece or two and enjoyed it. Some used the blueberry sauce, some didn’t. After all, it was good with just the glaze, but the sauce pushed it over the top.
Cornmeal adds an interesting texture to cake, giving it a slight crunch that’s noticeable but not too much that it’s no longer a cake. The aroma of this cake while it was in the oven was heavenly. When making the glaze I was tempted to question the recipe and add more lemon juice, but it was important to keep it thick so that it can be gently spread across the warm cake. This is not a drizzled topping, so follow the instructions, only adding a little liquid if needed to get to the right consistency.
Lemon Cornmeal Cake with Crushed-Blueberry Sauce
slightly adapted from Bon Appetit Magazine
Crushed Blueberry Sauce
DO AHEAD: Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
More Lemon Recipes
Lemon Cornmeal Cake with Blueberry Sauce
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Print It Rate ItIngredients
Glaze
- 1 ½ cups packed powdered sugar, sifted
- 3 tablespoons or more fresh lemon juice
Cake
- 1 ½ cups all purpose flour
- â…“ cup yellow cornmeal
- ¾ cup sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon finely grated lemon peel
- ¾ teaspoon vanilla extract
- ½ cup 1 stick unsalted butter, melted, cooled
- Crushed-Blueberry Sauce recipe below
Crushed Blueberry Sauce
- 3 cups fresh blueberries or frozen thawed (13 to 14 ounces), divided
- â…” cup packed golden brown sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon finely grated lemon peel
- Pinch of salt
Instructions
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.
Cake
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment (I used a 9-inch springform pan).
- Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 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 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
Crushed Blueberry Sauce
- Combine 1 1/2 cups blueberries and all remaining ingredients in 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 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.
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Amanda Davis
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Susan says
I’m so excited about this cake. Out of oven, iced and cooling. Making blueberry sauce now. So far, it looks beautiful! I’m bringing this into the restaurant where I work so I can share and get comments from coworkers. Will let you know. I had such an urge to add a little rosemary to some part of this recipe but decided to wait to taste your original recipe first. Thanks!
Amanda Formaro says
Would love to hear how it was!
Amanda says
@HCM – glad you liked it! I agree with your reaction, I felt the same way :)
HCM says
I made this the other day and was pleasantly surprised by how delicious this cake is. The cake is not too sweet with the perfect lemon flavor, and the blueberry topping really brings everything together! Thank you for sharing such a yummy recipe!
theravegan says
This looks wonderful! I know it would take it in a different direction, but I wonder if I could veganize and de-gluten this…. maybe a little more cornmeal.. some gluten-free baking mix, soymilk… hum…. This is going to be a project very soon since it looks wonderful AND I have some blueberry sauce to use up!
Amanda says
Thank you Shoshanna! I realized I haven't thanked anyone here for their comments, my apologies and thanks!
Shoshanna Lee says
Truly mouthwatering Amanda. This is my first visit to your blog (via Stumbleupon). Great recipes here. Love it!
Anonymous says
This was HANDS DOWN one of the best desserts I've ever had!!! The lemon was so refreshing and the blueberries just added that extra touch. Definitely a must!!!
Ingrid says
Oh, man! I love desserts with cornmeal! Add lemon, a glaze, and a sauce? YES, please!!
~ingrid
Nana Jackie says
I made this cake this afternoon, and it really is delicious. I don't know if I can be trusted alone with it tomorrow. It has a tender, moist texture and the glaze complements it nicely. The blueberry sauce is yummy and makes for a beautiful presentation. Nicely done, Amanda!
Shelby says
Amanda, this looks amazing! I'm sure I would enjoy it!
Sheyen says
I am a home live in aide, and I am always looking for different recipes to zing things up! This will do it!
Julie says
It sounds just devine!! Definitely bookmarking.
marla {family fresh cooking} says
This cake looks amazing, I love the texture cornmeal adds to cakes, pancakes & all baked goods. It has a subtle unique flavor. With the glaze & the blueberries I am smitten. xo
biz319 says
Love, love, love the blueberry/lemon combo – thanks for the recipe Amanda!
Katie@Cozydelicious says
I adore the combo of blueberries and cornmeal. I have been going crazy with blueberry cornmeal waffles, and muffins and pancakes… and this cake looks fantastic! I can;t wait to try it. Yum!
Debbie says
I love cakes with cornmeal. This looks so delicious with the glaze….love it!
Jane Bonacci says
Amanda – this looks fabulous and I can't wait to try it! Thanks for the reference to my scones. I hope you like them as much as I do!