Delightful Lemon Cornmeal Cake with Crushed Blueberry Sauce: A Unique Dessert Experience
For quite some time, a particular recipe for a cornmeal cake had been tucked away in my collection, a torn page from a Bon Appetit magazine that had waited over a year for its moment. I confess, until recently, I hadn’t ventured into the world of baking cakes with cornmeal. But one day, driven by curiosity and a desire for something different, I finally decided to give it a try. What I discovered was unexpectedly captivating: a dessert that is strangely addicting, pulling you in for “just one more bite” as you try to decipher its unique charm. Before I knew it, my slice had vanished, leaving me pondering its delightful qualities.
Interestingly, I kept the secret of the cornmeal to myself. Yet, my entire family—my oldest son, daughter, youngest son, and husband—all enjoyed a piece or two, praising its flavor and texture. Some chose to enhance their slice with the vibrant crushed blueberry sauce, while others preferred the simple elegance of the lemon glaze. Both options proved to be excellent, though the sauce undeniably elevated the experience, transforming a delightful cake into an extraordinary treat. This cake isn’t just a dessert; it’s a conversation starter, an intriguing blend of familiar flavors and unexpected textures that will leave everyone guessing and asking for more.
The Unique Texture of Cornmeal in Cake
The addition of cornmeal is truly what sets this lemon cake apart. It imparts an intriguing texture that’s distinctly noticeable but never overwhelming. Unlike typical cakes that are uniformly soft, this cornmeal cake offers a subtle, pleasant crunch, a delicate grittiness that adds depth and a rustic charm. It’s not so coarse that it detracts from the cake’s tenderness; instead, it provides a delightful contrast, ensuring each bite is a unique sensory experience. While baking, the aroma filling my kitchen was nothing short of heavenly – a warm, inviting scent of fresh lemon and sweet baked goods that promised a delicious outcome.
When preparing the lemon glaze, a crucial element for this cake, it’s easy to be tempted to add more lemon juice, seeking a thinner, more pourable consistency. However, resisting this urge is key to achieving the desired effect. The glaze is meant to be thick, almost paste-like, allowing it to be gently spread over the warm cake. This isn’t a delicate drizzle; rather, it’s a substantial layer that adheres beautifully, creating a slightly opaque, intensely lemony finish. Trust the recipe and adjust the liquid sparingly, adding only tiny increments if absolutely necessary to reach that perfect spreadable consistency. The result is a glossy, bright, and tangy topping that perfectly complements the cake’s unique texture and flavor profile.
Lemon Cornmeal Cake with Crushed-Blueberry Sauce
This recipe, slightly adapted from the renowned Bon Appetit Magazine, brings together classic lemon flavor with the rustic appeal of cornmeal and the vibrant sweetness of a homemade blueberry sauce. It’s a testament to how simple ingredients can create a sophisticated and satisfying dessert.
Preparing the Crushed Blueberry Sauce
The Crushed Blueberry Sauce is the crowning glory of this dessert, adding a burst of fruity freshness and a beautiful color contrast. This sauce is incredibly versatile and can be prepared up to two days in advance, making it perfect for entertaining or when you want to get a head start on your baking. Simply cover it and chill it in the refrigerator. When it’s time to serve, you can enjoy it chilled for a refreshing touch or gently rewarm it for a cozy, comforting experience. Either way, its rich flavor and delightful texture will complement the lemon cornmeal cake perfectly. The combination of sweet blueberries with a hint of tart lemon zest makes this sauce irresistible.
A Deeper Look into the Cake’s Ingredients and Process
Crafting the Cake Batter
The success of this Lemon Cornmeal Cake lies in the careful balance of its ingredients and the method of combining them. The combination of all-purpose flour and yellow cornmeal creates the distinctive texture we adore, providing both structure and that slight, pleasing crunch. Sugar, baking powder, and salt are whisked together in the dry mixture, ensuring an even distribution of leavening and seasoning.
In a separate bowl, the wet ingredients—buttermilk, eggs, finely grated lemon peel, and vanilla extract—are combined. Buttermilk is crucial here; its acidity reacts with the baking powder, contributing to the cake’s tender crumb and subtle tang. The lemon peel infuses the cake with an intense, fresh citrus aroma and flavor that’s superior to juice alone. Finally, melted and cooled unsalted butter adds richness and moisture without compromising the cake’s delicate structure.
When combining the wet and dry ingredients, a light touch is essential. “Gently fold” means avoiding vigorous stirring. Overmixing can develop the gluten in the flour too much, leading to a tough, dense cake. The goal is to incorporate the ingredients just until blended, leaving a few lumps perfectly acceptable for a moist and tender result.
Baking and Glazing Perfection
Preheating your oven to 350°F and properly preparing your cake pan are vital first steps. Buttering the pan and lining the bottom with parchment paper ensures easy release, preventing any sticky situations after baking. A 9-inch springform pan works wonderfully for this recipe, simplifying the removal process.
The cake bakes for approximately 30 minutes. You’ll know it’s done when a tester (like a wooden skewer or toothpick) inserted into the center comes out clean, and the edges of the cake begin to pull away slightly from the sides of the pan. These visual cues are reliable indicators of doneness. Once baked, immediate inversion is necessary. Running a knife around the edges while still warm helps to loosen the cake. Inverting it onto a wire rack, then flipping it again, ensures the cake is right side up, ready for the warm glaze.
The timing of the glaze application is critical. While the cake is still very hot, dollop spoonfuls of the thick lemon glaze onto the surface. The warmth of the cake helps the glaze set beautifully, creating a cohesive, slightly crackled layer that permeates the very top layer of the cake. Spread it carefully to within half an inch of the edge; some drips down the sides are perfectly acceptable and add to its rustic appeal. Allow the cake to cool completely before serving to allow the flavors to meld and the glaze to fully set.
The Art of the Crushed Blueberry Sauce
This simple yet exquisite sauce brings a vibrant fruity counterpoint to the lemon cornmeal cake. It begins with a mix of fresh or thawed frozen blueberries, golden brown sugar, fresh lemon juice, lemon peel, and a pinch of salt. The brown sugar adds a deep, caramel-like sweetness that pairs wonderfully with the bright berries.
Cooking 1 ½ cups of the blueberries with the other ingredients over medium heat allows the sugar to dissolve and the mixture to simmer, creating a syrupy base. Reducing the heat and allowing the berries to soften completely intensifies their flavor and thickens the sauce. The magic happens when you remove the sauce from the heat and stir in the remaining fresh blueberries. Using the back of a spoon, gently press these fresh berries against the side of the pan. This technique partially crushes them, releasing their juices and creating a delightful texture with both cooked-down and fresh, juicy berries. This method ensures a sauce that’s rich in flavor and varied in texture, making it a perfect accompaniment to our unique cornmeal cake.
Lemon Cornmeal Cake with Blueberry Sauce
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Amanda Davis
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
-
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
-
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment (I used a 9-inch springform pan).
-
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
-
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
-
Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
-
Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
Crushed Blueberry Sauce
-
Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.
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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 Lemon Desserts to Brighten Your Day
If you’re a fan of the bright, zesty flavor of lemon, you’ll love exploring these other delicious lemon-infused recipes. From classic bars to refreshing icebox cakes, there’s a lemon treat for every craving:
- 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
Discover More Delicious Bakes and Cakes
Beyond the world of lemon, my kitchen is always buzzing with new and exciting baking projects. Here are a few other sweet delights you might enjoy from my collection, perfect for breakfast, brunch, or an anytime treat:
Inspiration from Around the Web
The culinary world is vast and wonderful, and I’m always finding inspiration from fellow food enthusiasts. Here are some other intriguing recipes from talented bloggers that might pique your interest:
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