Lemon Cornmeal Cake with Blackberries and Lemon Glaze

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Blackberry Lemon Cornmeal Cake

I’d like to start this recipe with a great story about how my great grandmother hand ground dried corn into cornmeal for a secret family recipe, but this is what happened… I had just finished making some Cornmeal Pancakes and I had a half a cup of cornmeal left over. I looked over at my fresh produce and saw a couple of lemons left over from my Garlic Paste recipe. So what did I do? I looked online for lemon cornmeal recipes.

A few hundred pins and a fair bit of googling turned up a delicious sounding cake recipe I thought looked great! With some fresh blackberries thrown in, we were less than an hour away from a delicious brunch dish.

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; coat with cornmeal. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.Dry Ingredients
Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Wet Ingredients

Gently fold liquids into flour mixture until just blended (do not stir). Press the blackberries gently into the cake. Spread evenly in pan.

Cake in Oven
Bake cake about 30 minutes, until it springs back when gently touched.Cake baked

Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to pour.

Recipe

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Lemon Cornmeal Cake with Blackberries and Lemon Glaze

5 from 4 votes
  • Yield: 8
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Course: Brunch, Dessert
  • Cuisine: American
  • Author: Sabrina Snyder
A satisfying brunch dish with a familiar cornbread taste with fresh fruit and lemony glaze.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup yellow cornmeal
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon finely grated lemon peel
  • 3/4 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter , melted, cooled
  • 1/2 pint blackberries , washed and gently dried

Glaze:

  • 1 1/2 cups (packed) powdered sugar , sifted
  • 2 tablespoons fresh lemon juice (or more, to taste)
  • zest of one lemon
  • 1 tsp vanilla extract

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Position rack in center of oven and preheat to 350°F.
  2. Butter 9-inch-diameter cake pan with 2-inch-high sides; coat with cornmeal.
  3. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
  4. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
  5. Pour buttermilk mixture and melted butter into flour mixture.
  6. Gently fold liquids into flour mixture until just blended (do not stir).
  7. Spread evenly in pan.
  8. Bake cake about 30 minutes, until it springs back when gently touched.

  9. Let cool.

For Glaze:

  1. Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
  2. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
  3. Pour over the cake.

Recipe Notes

Adapted from Epicurious/Bon Appetit: http://www.epicurious.com/recipes/food/views/lemon-cornmeal-cake-with-lemon-glaze-and-crushed-blueberry-sauce-352048

Nutrition Information

Yield: 8 , Amount per serving: 425 calories, Calories: 425g, Carbohydrates: 69g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 74mg, Sodium: 197mg, Potassium: 326mg, Fiber: 2g, Sugar: 44g, Vitamin A: 525g, Vitamin C: 8.7g, Calcium: 132g, Iron: 1.8g

All images and text © for Dinner, then Dessert.

Keywords: blackberries, cornmeal cake, Lemon Cornmeal Cake with Blackberries and Lemon Glaze, lemon glaze
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Comments

  1. That looks really good. I’m not sure if I can find blackberries here, but I’m definitely going to try it with other berries. Thanks for the recipe.

  2. I don’t like blackberries but this looks really yummy. I just got back into baking so I may need to try this recipe out for size.

  3. Well that lemon glaze looks tasty right through the screen. I d love berries and lemon together. I would try it with the cornmeal cake recipe too.

    1. Thanks! I am a total sucker for glazes more than frostings. I just love how they are sticky and sweet without being so thick

  4. I just made cornbread for my Hubs yesterday. He would have liked this so much better though. I am going to surprise him next week and make it for him. Thanks for the recipe!

  5. I don’t think I would have ever thought to use lemon in cornmeal, but that looks and sounds divine! Can’t wait to try it!

  6. I LOVE LOVE blackberries and lemons. I have never tried them in a cornmeal cake before, so, I will have to try this soon.

  7. This is such an interesting take on common ingredients. We love cornbreads, including sweeter ones, but have never tried adding lemon to it.

    1. You’d be surprised how easy it is while tasting so completely different and delicious. That hint of cornmeal gives it a deliciously slightly chewy crumb. Damn, now I want some and I don’t have anymore, haha.

    2. I agree! I have been looking for recipes such as this, I’m just glad I stumbled upon this one.