Lemon Cornmeal Cake with Blackberries and Lemon Glaze

Shares 735

Blackberry Lemon Cornmeal CakeI’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

MY OTHER RECIPES


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.

5 from 3 votes
Print

Lemon Cornmeal Cake with Blackberries and Lemon Glaze

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

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 (or more) fresh lemon Juice
  • zest of one lemon
  • 1 tsp vanilla extract

Instructions

  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.
  10. For glaze:
  11. Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.
  12. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
  13. 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
A delicious light sweet cornbread cake with fresh blackberries dotted on top and a luscious lemon glaze.

Blackberry Lemon Cornmeal Cake

Shares 735

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.