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Brian Sunter

Lemon Blueberry Cornmeal Cakes

Zesty lemon flavor combined with sweet blueberry and crunchy cornmeal. Quick and easy but elegant enough for summer gatherings.

26 minutes cook 15 minutes prep 1 hour 45 minutes total 8 servings
dessert cake lemon blueberry cornmeal baking
Scale
Units

Ingredients

  • 1.25 cups all-purpose flour
  • 0.25 cup yellow cornmeal
  • 0.50 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.25 teaspoon table salt
  • 0.50 cup buttermilk
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 0.50 cup vegetable oil
  • 1 cup blueberries
  • 0.33 cup batter
  • — confectioners
  • 2 teaspoons lemon juice powder
  • 1 tablespoon milk

Equipment

  • oven
  • mixing bowl
  • bowl
  • cooling rack

Instructions

Cake

1

Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers.

2

Combine the 1.25 cups all-purpose flour , 0.25 cup yellow cornmeal , 0.50 cup granulated sugar , 2 teaspoons baking powder , and 0.25 teaspoon table salt in a large mixing bowl .

3

In a separate bowl , whisk together the 0.50 cup buttermilk , 2 eggs , 1 tablespoon lemon juice , 1 teaspoon lemon zest , and 0.50 cup vegetable oil .

4

Stir the wet mixture into the dry ingredients until just combined.

5

Fold in the 1 cup blueberries , rinsed and dried.

6

Scoop about 0.33 cup batter into each prepared ramekin.

7

Bake for 24-26 minutes , until the centers are firm to the touch.

8

Remove from the oven and transfer to a cooling rack to cool.

Glaze

9

Combine the confectioners ' sugar{1/2 to 3/4 cup}, 2 teaspoons lemon juice powder , and 1 tablespoon milk in a bowl , stirring until smooth. Add more sugar if necessary to achieve a drizzle-able glaze.

10

Drizzle the glaze onto the cooled cakes. Garnish with extra blueberries if desired.

View Cooklang Source
recipe.cook 
---
title: Lemon Blueberry Cornmeal Cakes
description: "Zesty lemon flavor combined with sweet blueberry and crunchy cornmeal. Quick and easy but elegant enough for summer gatherings."
servings: 8
total time: 1 hour 45 minutes
prep time: 15 minutes
cook time: 26 minutes
tags: [cake, lemon, blueberry, cornmeal, baking, dessert]
cuisine: American
difficulty: easy
---

== Cake ==

Preheat the #oven{} to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers.

Combine the @all-purpose flour{1 1/4 cups}, @yellow cornmeal{1/4 cup}, @granulated sugar{1/2 cup}, @baking powder{2 teaspoons}, and @table salt{1/4 teaspoon} in a large #mixing bowl{}.

In a separate #bowl{}, whisk together the @buttermilk{1/2 cup}, @eggs{2}, @lemon juice{1 tablespoon}, @lemon zest{1 teaspoon}, and @vegetable oil{1/2 cup}.

Stir the wet mixture into the dry ingredients until just combined.

Fold in the @blueberries{1 cup}, rinsed and dried.

> Add an additional 1/2 teaspoon of lemon extract for enhanced lemon flavor.

Scoop about @batter{1/3 cup} into each prepared ramekin.

Bake for ~{24-26%minutes}, until the centers are firm to the touch.

Remove from the oven and transfer to a #cooling rack{} to cool.

== Glaze ==

Combine the @confectioners{}' sugar{1/2 to 3/4 cup}, @lemon juice powder{2 teaspoons}, and @milk{1 tablespoon} in a #bowl{}, stirring until smooth. Add more sugar if necessary to achieve a drizzle-able glaze.

> Don't have lemon juice powder? Replace the powder and milk with 2 to 3 teaspoons fresh lemon juice.
> For a blueberry-flavored glaze, use 2 teaspoons dried blueberry powder in place of the lemon juice powder.

Drizzle the glaze onto the cooled cakes. Garnish with extra blueberries if desired.