Indulge in a delightful culinary journey with our tantalizing Lemon Blueberry Cornmeal Pound Cake, a symphony of flavors and textures that will elevate your taste buds to new heights. This delectable treat combines the bright citrus zest of lemon with the sweet burst of blueberries, all nestled within a moist and tender cornmeal-infused cake. Each bite offers a harmonious blend of tangy, sweet, and nutty flavors, complemented by a delicate crumb that simply melts in your mouth. Prepare to be captivated by this irresistible masterpiece, perfect for any occasion, from casual gatherings to celebratory feasts. Additionally, discover a treasure trove of other delectable recipes within this article, including a classic Southern Cornbread, mouthwatering Blueberry Muffins, and a tempting Lemon Pound Cake. Embrace the joy of baking and embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
LEMON BLUEBERRY CORNMEAL CAKE
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
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.
LEMON BLUEBERRY POUND CAKE
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Yield One 9x5-inch loaf cake (8 to 10 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE
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
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.
BLUEBERRY-LEMON POUND CAKE
This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.
Provided by LDYBRD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE
Is it cake time yet? Cake is comforting in a way that a tart or cookies are not, and this is especially true of loaf cakes, which you can convince yourself is just like bread. Slices of it fit in the toaster, so really, what's the difference? This citrus-scented cornmeal number is endlessly adaptable - use whatever fat you have on hand, dairy or light, bright flavoring you have on hand - and requires just one bowl. It's wonderful in slices, but extra nice toasted and buttered for breakfast.
Provided by Melissa Clark
Categories breakfast, cakes, dessert
Time 1h
Yield 1 (9-inch) loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
- In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
- Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
- Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
- Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.
Tips:
- Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them completely before using.
- To get the most lemon flavor, use freshly squeezed lemon juice and zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and airy.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry, crumbly cake.
- Let the cake cool completely before serving. This will help to prevent it from falling apart.
Conclusion:
Lemon blueberry cornmeal pound cake is a delicious and easy-to-make cake that is perfect for any occasion. It is moist and flavorful, with a perfect balance of sweet and tart. The cornmeal adds a unique texture and flavor that makes this cake extra special. Whether you are serving it for breakfast, dessert, or a snack, this cake is sure to be a hit.
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