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.
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