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 1/2 teaspoonfuls if glaze is too thick to pour.

5 from 4 votes
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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.
Course Brunch, Dessert
Cuisine American
Keyword blackberries, cornmeal cake, Lemon Cornmeal Cake with Blackberries and Lemon Glaze, lemon glaze
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 425 kcal
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

  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 Facts
Lemon Cornmeal Cake with Blackberries and Lemon Glaze
Amount Per Serving
Calories 425 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 74mg25%
Sodium 197mg9%
Potassium 326mg9%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 44g49%
Protein 5g10%
Vitamin A 525IU11%
Vitamin C 8.7mg11%
Calcium 132mg13%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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