Ingrédients pour Lemon Cornmeal Cake With Lemon Glaze And Crushed Blueberry Sauce
- 1 ½ cups powdered sugar
- Fresh Lemon Juice
- All Purpose Flour
- Yellow Cornmeal
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- Vanilla Extract
- Unsalted Butter
- Fresh Blueberries
- Golden Brown Sugar
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Comment préparer Lemon Cornmeal Cake With Lemon Glaze And Crushed Blueberry Sauce
- **Make the Lemon Glaze:**
- In a small bowl, whisk together 1 ½ cups powdered sugar and 2 tablespoons lemon juice until smooth. Add more lemon juice, ½ teaspoon at a time, until the glaze reaches a spreadable consistency.
- Set aside.
- **Make the Cake:**
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch diameter cake pan with 2-inch high sides. Line the bottom with parchment paper.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup cornmeal, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients, along with ½ cup (1 stick) melted unsalted butter. Gently fold until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake pulls away from the sides of the pan.
- Immediately run a knife around the edges of the cake.
- Place a wire rack on top of the cake pan. Invert the cake onto the rack.
- Remove the pan.
- Place another wire rack on top and invert again so the cake is right-side up.
- **Make the Blueberry Sauce:**
- While the cake is still warm, stir the glaze and drizzle it over the cake, spreading to within ½ inch of the edge.
- In a medium saucepan, combine 1 ½ cups fresh or frozen blueberries (thawed if frozen), ½ cup granulated sugar, 2 tablespoons lemon juice, and 1 tablespoon cornstarch.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer (about 7 minutes).
- Reduce heat to medium-low and simmer, stirring frequently, until the berries are very soft and the sauce is syrupy (about 7 minutes).
- Remove from heat and gently stir in the remaining ½ cup fresh blueberries. Use the back of a spoon to lightly crush some of the berries.
- Let the cake cool completely before serving with the blueberry sauce. The blueberry sauce can be made up to 2 days ahead. Store covered and chilled.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
238g
Fat
39g
Carbs
28g
