Irresistible Lemon Cornmeal Cake with Crushed Blueberry Sauce: A Unique Baking Experience
Every now and then, a recipe comes along that completely changes your perspective on a classic. For me, that revelation came in the form of a Lemon Cornmeal Cake. For over a year, a torn page from my Bon Appetit magazine sat patiently, awaiting its moment in my kitchen. I’d been curious about baking with cornmeal but hadn’t taken the plunge. Finally, a few weeks ago, I decided it was time. What I discovered was a strangely addictive dessert that challenged my assumptions and won over my entire family.
My first bite was an experience in delightful confusion. I found myself taking bite after bite, not quite sure if I loved it or was just intrigued. Before I knew it, the entire slice had vanished. The beauty of this cake, beyond its unique flavor, was its ability to surprise. I never explicitly mentioned the cornmeal to my family, yet my oldest son, daughter, youngest son, and husband all enjoyed a piece or two, some with the vibrant blueberry sauce, others content with just the zesty lemon glaze. While the glaze offered a wonderful standalone flavor, the crushed blueberry sauce truly elevated it, pushing it over the top into an extraordinary dessert.
The Unexpected Delight: Why Cornmeal in Cake Works Wonders
The addition of cornmeal is what truly sets this cake apart. It introduces an intriguing texture, a subtle crunch that is distinctly noticeable without overpowering the cake’s tender crumb. It’s not gritty, but rather a delicate counterpoint that adds depth and a pleasant chewiness to each bite. This textural complexity makes it far more engaging than a typical flour-only cake, offering a rustic charm with every forkful. The aroma that filled my kitchen while this cake baked was nothing short of heavenly – a warm, inviting scent of lemon and toasted corn that promised something special was emerging from the oven.
Mastering the Lemon Glaze: Consistency is Key
Creating the perfect glaze for this Lemon Cornmeal Cake is crucial. When mixing the powdered sugar and lemon juice, I was tempted to add more liquid, fearing it would be too thick. However, it’s vital to resist this urge. The recipe specifies a consistency that is thick and paste-like for a reason. This isn’t a thin, drizzled topping; it’s designed to be gently spread across the warm cake, creating a substantial, opaque layer of bright lemon flavor. This thicker glaze slowly melts and adheres to the cake as it cools, forming a slightly firm yet yielding shell that locks in moisture and delivers a concentrated burst of citrus with every bite. If you find your glaze too thick to spread, add lemon juice sparingly, just half a teaspoon at a time, until it reaches the desired spreadable consistency.
The Crushed-Blueberry Sauce: A Synergistic Pairing
While the lemon glaze is fantastic on its own, the Crushed Blueberry Sauce truly elevates this dessert to new heights. The sweetness of the blueberries, combined with a touch of tart lemon, creates a vibrant counterpoint to the cake’s zesty and textured profile. It adds a fresh, fruity dimension that brightens the entire experience. This sauce is remarkably easy to prepare and has the added benefit of being make-ahead friendly. You can prepare it up to two days in advance, cover it, and chill. Serve it chilled for a refreshing contrast, or gently rewarm it for a cozy, comforting feel – either way, it’s a winner. The process of gently crushing some of the fresh blueberries against the side of the pan ensures a delightful mix of tender, softened berries and juicy, whole ones, adding another layer of textural interest.
Crafting Your Lemon Cornmeal Cake: Tips for Success
Baking is often a science, and a few key practices can ensure your Lemon Cornmeal Cake turns out perfectly every time. First, always make sure your oven is preheated to the correct temperature. An inexpensive oven thermometer can be a baker’s best friend, confirming that your oven is truly at 350°F (175°C). Secondly, accurate measurement of ingredients, especially flour and cornmeal, is paramount. Using a kitchen scale for dry ingredients where possible can lead to more consistent results. If using cups, ensure you’re using the “spoon and level” method for flour to avoid packing too much into the cup.
The gentle folding technique for combining the wet and dry ingredients is also crucial. Overmixing can develop gluten in the flour, leading to a tough cake. You want to mix just until the ingredients are blended, no more. The parchment paper lining the bottom of your cake pan will be your safeguard against sticking, ensuring a clean release and preserving the cake’s beautiful structure. Pay close attention to the baking time; while 30 minutes is a good guide, oven variations mean you should always rely on visual cues – a clean tester inserted into the center and the cake pulling away from the sides of the pan. Promptly removing the cake from the pan after baking and inverting it onto a rack allows for even cooling and prevents the bottom from becoming soggy. This attention to detail will ensure a cake that is moist, perfectly textured, and utterly delicious.
Serving Suggestions and Occasions
This Lemon Cornmeal Cake with Crushed Blueberry Sauce is incredibly versatile and suitable for a variety of occasions. It makes for an elegant dessert at a dinner party, a delightful treat for an afternoon tea, or a special breakfast cake. Pair it with a cup of freshly brewed coffee or a delicate herbal tea for a truly comforting experience. For an extra touch of indulgence, a dollop of whipped cream or a scoop of vanilla bean ice cream alongside a slice would be exquisite, especially when the blueberry sauce is warmed. The bright, fresh flavors are particularly well-suited for spring and summer gatherings, but the comforting texture makes it a welcome dessert year-round. Don’t be afraid to experiment with other fruit sauces if blueberries aren’t in season; a raspberry or peach sauce could also be a wonderful complement.
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 You’ll Love
- Lemon Bars
- Lemon Lush
- Lemon Icebox Cake
- Lemon Streusel Squares
- Lemon Meringue Pie Bars
- Instant Pot Lemon Curd Cheesecake
- Lemon Cake
- Instant Pot Lemon Cake
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!
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Ingredients
Glaze
- 1 ½ cups packed powdered sugar, sifted
- 3 tablespoons or more fresh lemon juice
Cake
- 1 ½ cups all purpose flour
- ⅓ 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
- ⅔ cup packed golden brown sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon finely grated lemon peel
- Pinch of salt
Instructions
Glaze
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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
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Position rack in center of oven and preheat to 350°F (175°C). Butter a 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper (a 9-inch springform pan works wonderfully).
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In a large bowl, combine all-purpose flour, yellow cornmeal, sugar, baking powder, and salt; whisk thoroughly to blend these dry ingredients. In a separate small bowl, whisk together the buttermilk, eggs, finely grated lemon peel, and vanilla extract until well combined. Pour the buttermilk mixture and the cooled melted butter into the flour mixture. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just blended. It’s important not to overmix the batter. Scrape the smooth batter into the prepared cake pan and spread it evenly across the bottom.
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Bake the cake for approximately 30 minutes, or until a wooden tester inserted into the center comes out clean, and the cake gently pulls away from the sides of the pan.
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Immediately after removing from the oven, run a knife carefully around the sides of the cake to loosen it. Place a wire rack directly atop the cake in the pan. Using oven mitts, firmly hold both the pan and the rack together and invert the cake onto the rack. Gently remove the cake pan. Place another wire rack on the bottom of the cake and invert it one more time so that the cake is top side up.
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Stir the prepared lemon glaze until it’s smooth and blended. While the cake is still very hot, drop the glaze by tablespoonfuls onto the top of the cake. Gently spread the glaze to within 1/2 inch of the cake’s edge (some glaze may naturally drip down the sides, which is perfectly fine). Allow the cake to cool completely before serving. This cake is best served with the homemade Crushed-Blueberry Sauce.
Crushed Blueberry Sauce
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In a medium saucepan, combine 1 1/2 cups of the blueberries with all the remaining ingredients (golden brown sugar, fresh lemon juice, finely grated lemon peel, and a pinch of salt). Stir this mixture over medium heat until the sugar has completely dissolved and the mixture begins to simmer, which should take about 7 minutes. Reduce the heat to medium-low and continue to simmer, stirring frequently, until the berries are very soft and the liquid has thickened into a syrupy consistency, approximately another 7 minutes. Remove the saucepan from the heat and gently stir in the remaining 1 1/2 cups of fresh blueberries. Using the back of a spoon, lightly press some of the fresh blueberries against the side of the pan to crush them slightly, creating a beautiful texture in the sauce.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
More Delightful Desserts from Our Kitchen
We hope you’ll give this Lemon Cornmeal Cake with Crushed Blueberry Sauce a try! It’s a genuinely unique and satisfying dessert that brings a fresh perspective to your baking repertoire. If you loved this recipe, please consider sharing it with your friends and fellow foodies. Every share helps us bring more delicious recipes to you! Happy baking!
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