Best 2 Lemon Blueberry Cornmeal Cake Recipes

Indulge in a delightful culinary journey with our delectable Lemon Blueberry Cornmeal Cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake boasts a moist and tender crumb, perfectly complemented by the vibrant burst of blueberries and the refreshing tang of lemon. Each bite is an explosion of sweet and tangy goodness, enveloped in a delicate cornmeal crust that adds a delightful textural contrast.

Prepare to embark on a delightful baking adventure as we unveil the secrets behind this mouthwatering masterpiece. Our comprehensive recipe guide provides step-by-step instructions, ensuring that even novice bakers can recreate this culinary delight with ease. Along the way, discover the art of incorporating cornmeal into your cakes, unlocking a new dimension of flavor and texture.

But that's not all! This article is a treasure trove of culinary inspiration, featuring a curated collection of delectable recipes that will satisfy any sweet tooth. From the classic Blueberry Muffins, bursting with juicy blueberries, to the indulgent Chocolate Zucchini Bread, packed with rich chocolate and moist zucchini, each recipe promises a unique and unforgettable taste experience.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE

Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce image

Provided by Abigail Johnson Dodge

Categories Cake Dessert Kid-Friendly Blueberry Lemon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice
Cake:
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
Crushed-Blueberry Sauce

Steps:

For glaze:
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
For cake:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. 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. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.

LEMON BLUEBERRY CORNMEAL CAKE

Lemon Blueberry Cornmeal Cake image

I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.-Roxanne Chan, Albany, California.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 large egg whites, room temperature
1 large egg, room temperture
1/2 cup lemon yogurt
1/3 cup honey
1/4 cup canola oil
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
3 tablespoons slivered almonds
1/4 cup reduced-sugar orange marmalade, warmed

Steps:

Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.

Nutrition Facts : Calories 250 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 156mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

Choose fresh, ripe blueberries: This will ensure the best flavor and texture in your cake.
Use a light touch when mixing the batter: Overmixing can make the cake tough.
Don't overbake the cake: A toothpick inserted into the center should come out with just a few moist crumbs attached.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.

Conclusion:

This lemon blueberry cornmeal cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of lemon and blueberry is classic, and the cornmeal adds a unique flavor and texture. This cake is sure to be a hit with everyone who tries it.