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
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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.
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit https://amandascookin.com/p/subscribe-to-newsletter.html
Amanda Davis
Latest posts by Amanda Davis (see all)
- Roasted Turkey - November 14, 2024
- Pumpkin Cinnamon Chip Cookies - November 11, 2024
- Deviled Eggs - November 4, 2024
Taylor says
I've never used cornmeal in a cake either…your description of it is enticing though! I also love the blueberry and lemon combination…perfect for the summer!
5 Star Foodie says
Delicious looking cake, perfect with blueberry sauce!
Cooking Gallery says
Great photos and the lemon cake looks delicious…!!
Avanika [YumsiliciousBakes] says
That blueberry sauce has me drooling!! I've never made anything out of cornmeal either. Don't even know if it would be available here!
Jennifurla says
Very pretty
Lana @ Never Enough Thyme says
I'm really intrigued about using the cornmeal in a cake. The thing is, in the south we have different "grinds" and colors of cornmeal. You can get white or yellow in a fine, medium or coarse grind. I'm guessing I'd need the medium grind yellow cornmeal for this. Either way – it sounds incredibly delicious!
Cajun Chef Ryan says
Looks good enough to eat!
Bon appetit!
=:~)
Jane says
Looks and sounds very tasty. I love using cornmeal in desserts and this fits the bill perfectly. Lovely photography, too!
Tiffiny Felix says
OMG! I love things made with cornmeal–I want to try this! :) Num, num, num…I can almost taste it already!
Cookin' Canuck says
I know what you mean about trying to decide whether or not you like cornmeal cakes. I felt the same when when I first tried it. Now I am addicted. The blueberry sauce over this is gorgeous!
megan says
Looks delicious Amanda, LOVE the blueberry sauce on it. I made some cookies with cornmeal once and while the texture kind of threw me, I liked them. I know I would like this!
Barbara @ moderncomfortfood says
The words simple, blueberries, lemons, buttermilk, and cake always get my full attention. And you've certainly hit all my favorite sweet spots with this wonderful recipe! Many thanks for sharing this gem with us (and also for linking to a recipe of mine).
FABRIZIO says
it souds good, I'll tray! if you are intrested also in tipical italian food take a look at my blog:
http://visitpiedmont.blogspot.com/
thruthebugsonmywindshield says
Oh, wow! MM is gonna love this one! And, I think I have everything I need without even going to the store. I know what dessert is going to be! Sweet!
Mags says
It looks fantastic Amanda!
jose manuel says
Oh, que delicia, esto se ve riquisimo. Me lo apunto.
Saludos
Marie says
Amanda, that looks truly amazing! I feel like I could dig in my fork right now! xxoo
Katrina says
Ooh, that does look and sound really good. I loved the cornmeal cake I posted and I like how yours is thicker and looks more light and moist. And I love the icing on top. I'd definitely go with the blueberry sauce, too. I'm going to make this for sure. I'd like a slice right now, thank you. ;)
Thanks for the link.
Winnie says
That cake looks fantastic Amanda! And the blueberry sauce? Yum! Thanks for linking to my meyer lemon cake- it's one of my favorites.
Bridgett says
The blueberry sauce would be luscious over any dessert but this cake looks divine.