Lemon Cornmeal Cake with Blackberries and Lemon Glaze

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 ½ teaspoonfuls if glaze is too thick to pour.

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Lemon Cornmeal Cake with Blackberries and Lemon Glaze

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

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

  • 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.
  • Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
  • Pour buttermilk mixture and melted butter into flour mixture.
  • Gently fold liquids into flour mixture until just blended (do not stir).
  • Spread evenly in pan.
  • Bake cake about 30 minutes, until it springs back when gently touched.
  • Let cool.

For Glaze:

  • 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 ½ teaspoonfuls if glaze is too thick to spread.
  • Pour over the cake.

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

Calories: 425kcal | Carbohydrates: 69g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 197mg | Potassium: 326mg | Fiber: 2g | Sugar: 44g | Vitamin A: 525IU | Vitamin C: 8.7mg | Calcium: 132mg | Iron: 1.8mg
Keyword: blackberries, cornmeal cake, Lemon Cornmeal Cake with Blackberries and Lemon Glaze, lemon glaze

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Oh Sabrina, this looks beautiful and delicious… I pinned it to one of my group boards…

  2. This looks and sounds like a really good dish to eat up! I will bookmark it to save for later making. Appreciate you sharing it!

  3. 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.

  4. 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.

  5. 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

  6. This looks so yummy! I tried a cornmeal cake for the first time a few weeks ago and I liked it so much more than I thought it would.

  7. I love cornmeal cakes, and this is such a perfect combination with blackberries!!

  8. 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!

  9. 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!

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

  11. 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.