There are days when you really need a totally over the top multi-layered frosting filled cake. And then there are days you just want a still delicious, but simple, no fuss, single layer everyday cake. This Lemon Cornmeal Cake with Crushed Blueberry Sauce is definitely an everyday cake. It’s light, it’s fluffy, and you don’t even need a mixer. Oh, and it’s totally delicious too. That’s a win, win, win in my book!
I made this cake a few weeks ago when we went down to Jersey. Though it can be a pain to lug my baking gear down with me, it’s kind of nice to bake in an oven that is perfectly calibrated- unlike my oven that is 100 degrees too hot. Good thing I only burnt one item (many years ago) before buying an oven thermometer and figuring it out! This cake would be perfect to serve with afternoon tea or coffee, at a casual spring party, or even brunch. The cornmeal adds a slight heartiness and the blueberry sauce, while not absolutely necessary, really brings out the lemon and makes this cake taste just like spring. Though the instructions seem a little long, it’s actually a very simple cake to make, with no creaming of butter and sugar required. You really can’t go wrong with this one- give it a try!
Lemon cornmeal cake with crushed blueberry sauce
Makes: one 9-inch single layer cake
For the Cake
- 1½ cups all-purpose flour
- ⅓ cup yellow cornmeal
- ⅔ cup sugar
- 3½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 TBSP plain yogurt
- 2 large eggs
- 1½ TBSP lemon zest
- 1 tsp vanilla extract
- 4 TBSP unsalted butter, melted, cooled
- ¼ cup canola oil
For the Glaze
- 1½ cups powdered sugar, sifted
- 2 TBSP fresh lemon juice
For the Blueberry Sauce
- 1 cup blueberries (fresh or frozen)
- ½ cup blueberry jam
To make the glaze
Combine the powdered sugar and the lemon juice in a small bowl. Use a small whisk or fork to stir until the mixture is smooth and kind of looks like paste. You’ll want to do this while the cake is in the oven because you’ll place it on the cake when it comes out of the oven.
To make the cake
Preheat oven to 350 F and place rack in the center of the oven. Butter and flour a 9-inch round cake pan and line the bottom with parchment.
Add the flour, cornmeal, sugar, baking powder, and salt to a large bowl and whisk well. In a separate bowl, whisk together the milk, yogurt, eggs, lemon zest, and vanilla until well blended.
Pour the milk and egg mixture, the melted and cooled butter, and the oil into the flour mixture and use a spatula to gently fold the liquids into the flour until just combined. You don’t want to over mix, so stick with a gentle folding technique.
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean and the cake starts to pull away from the side of the pan. Once you remove the cake from the oven you’ll want to flip it over right away. Use a knife to run around the sides of the cake. Place a cooling rack on top of the cake and use oven mitts to quickly invert the cake onto the rack. Remove the pan and use another rack to quickly flip the cake right side up.
Stir the glaze again (it’s likely it hardened as the cake was baking, but a quick stir will get it back to normal) and drop by large spoonfuls on top of the cake while it is still very hot. Use an offset spatula to spread the glaze across the cake.
To make the blueberry sauce
Add the blueberries and blueberry jam to a small saucepan and heat on medium until the mixture becomes saucy, about 5 minutes.
Spoon blueberry sauce over each piece of cake as desired. Enjoy!
Adapted from Bon Appetit