Lemon Cornmeal Cake With Lemon Glaze And Crushed Blueberry Sauce Recipe

Indulge in this irresistible Lemon Cornmeal Cake, bursting with bright lemon flavor and topped with a tangy lemon glaze and a luscious crushed blueberry sauce. Made with fresh or frozen blueberries (13-14 ounces), this recipe is perfect for any occasion. The moist cornmeal cake is easy to make and delivers a delightful texture and taste. Get ready to impress your family and friends with this show-stopping dessert!

Prep Time 20 mins
Cook Time 60 mins
Calories 476.5 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Lemon Cornmeal Cake With Lemon Glaze And Crushed Blueberry Sauce 40

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Cornmeal Cake With Lemon Glaze And Crushed Blueberry Sauce

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How to Make Lemon Cornmeal Cake With Lemon Glaze And Crushed Blueberry Sauce

  1. **Make the Lemon Glaze:**
  2. 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.
  3. Set aside.
  4. **Make the Cake:**
  5. 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.
  6. 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.
  7. In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
  8. Add the wet ingredients to the dry ingredients, along with ½ cup (1 stick) melted unsalted butter. Gently fold until just combined.
  9. Pour batter into prepared pan and spread evenly.
  10. 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.
  11. Immediately run a knife around the edges of the cake.
  12. Place a wire rack on top of the cake pan. Invert the cake onto the rack.
  13. Remove the pan.
  14. Place another wire rack on top and invert again so the cake is right-side up.
  15. **Make the Blueberry Sauce:**
  16. While the cake is still warm, stir the glaze and drizzle it over the cake, spreading to within ½ inch of the edge.
  17. 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.
  18. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer (about 7 minutes).
  19. Reduce heat to medium-low and simmer, stirring frequently, until the berries are very soft and the sauce is syrupy (about 7 minutes).
  20. 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.
  21. 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

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60 Minutes Or Less Time To Make Course Preparation Healthy Desserts Cakes Dietary