--- 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." url: "https://briansunter.com/recipes/lemon-blueberry-cornmeal-cake" --- # 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. Note Add an additional 1/2 teaspoon of lemon extract for enhanced lemon flavor. 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. Note 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. 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 rating: 4.5 --- == 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. ```