Cornmeal in cake?? Yep, it’s in there but, not really noticeable! Just imagine that your cornbread is really light, sweet, soaked in lemon glaze and topped off with a yummy blueberry sauce… It is comfort food and dessert all wrapped up into one scrumptious piece of cake 😋
I hope that everyone’s Memorial Day was a lot less rainy than ours was!
Lemon Cornmeal Cake with Blueberry Sauce
Servings 12
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup self-rising cornmeal
- 3/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs, whisked
- 1 tbsp lemon zest
- 3/4 tsp vanilla
- 1 stick(1/2 cup) unsalted butter melted and slightly cooled
- 1/2 lemon juiced
- 5 tbsp powdered sugar
- 3 cups fresh or frozen blueberries
- 2/3 cup light brown sugar
- 2 tsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 350 degrees. Butter and flour one 9-inch cake pan with 2-inch sides or a medium size cast iron skillet.
- Combine first 5 ingredients in large mixer bowl. Add next 4 ingredients and mix just until the dry ingredients are no longer completely dry. With the mixer on Stir setting(on kitchen aid) pour butter in and mix just until everything is combined.
- Bake cake for around 30 minutes or until a cake tester inserted into the center of the cake comes out clean. Run a knife around edges of the pan and invert out onto a cooling rack. Make lemon sauce and pour over cake while still warm. After cake has cooled transfer to a plate and serve topped with the Blueberry Sauce.
- Lemon Sauce: Mix 5 Tablespoons of powdered sugar with juice of 1/2 of a lemon.
- Blueberry Sauce: In a large saucepan over medium heat add the blueberries, brown sugar, lemon juice, and zest and cook at a simmer for about 20 minutes. Stir occasionally and crush some of the berries. The sauce can be stored in the refrigerator for up to 2 days. Serve cold or rewarmed.
Notes
**Recipe adapted from bon appetit magazine.