Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
Bright, zesty, and irresistibly moist, this Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce is a citrus-forward dessert that perfectly balances tart and sweet flavors. Made with a blend of all-purpose flour and fine cornmeal, this cake boasts a subtle, rustic texture that pairs beautifully with the vibrant punch of fresh lemon juice and zest. A glossy lemon glaze cascades over the top, adding an extra layer of tangy sweetness, while the luscious crushed blueberry sauce brings a pop of bold color and fruity flavor to every bite. Perfect for spring celebrations, afternoon tea, or simply satisfying your lemon dessert cravings, this easy-to-follow recipe only requires 20 minutes of prep time and is destined to become a crowd favorite. Whether you're hosting a gathering or indulging in a slice on your own, this lemon cornmeal cake is a light and elegant treat that feels both comforting and refined.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Fine cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 tablespoon Lemon zest
- 0.25 cup Lemon juice
- 0.5 cup Buttermilk
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
- 1 cup Fresh blueberries
- 1 tablespoon Granulated sugar (for blueberry sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the lemon zest and lemon juice.
With the mixer on low, alternately add the dry ingredient mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
While the cake cools, make the lemon glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
For the crushed blueberry sauce, add the fresh blueberries and 1 tablespoon of granulated sugar to a small saucepan. Cook over medium heat, stirring frequently, until some of the berries burst and a sauce forms, about 5 minutes. Use a fork or the back of a spoon to lightly crush the blueberries. Remove from heat and let cool.
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice the cake and serve each piece with a spoonful of the crushed blueberry sauce. Enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 44.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
