Blueberry Lemon Cornmeal Cake Recipe • 1 hr 55 min
Step 1 Heat oven to 350 degrees and place a rack in the upper third of the oven. Grease a 9-by-5-inch loaf pan and line with a strip of parchment paper that hangs over the long sides to create a sling. Lightly grease the inside of the pan and set aside.
- Nonstick cooking spray or neutral oil
- 1 cup/201 grams granulated sugar
- 1 large lemon, zested and juiced, separated (1 tablespoon zest and 3 tablespoons juice)
- ½ cup/80 grams yellow cornmeal (medium grind)
- 1 cup/130 grams all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 stick/115 grams chilled unsalted butter, diced
- 2 large eggs plus 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup/191 grams sour cream, room temperature
- 2 cups/340 grams blueberries, divided
- 1½ cups/184 grams powdered sugar
- Heat oven to 350 degrees and place a rack in the upper third of the oven. Grease a 9-by-5-inch loaf pan and line with a strip of parchment paper that hangs over the long sides to create a sling. Lightly grease the inside of the pan and set aside.
- In a large bowl, combine sugar and lemon zest together and rub until the zest is fully incorporated, about 1 minute. Add cornmeal, flour, salt, baking powder and baking soda. Whisk until fully blended.
- To the bowl of dry ingredients, add the chilled butter, pressing and rubbing the butter into the mixture with your fingers until a coarse, sand-like texture has been achieved, about 5 minutes.
- Add the whole eggs and egg yolk, mixing with a rubber spatula until fully incorporated and making sure any stray butter pieces are fully blended in, about 2 minutes. Fold in the vanilla extract and sour cream until no streaks remain and a fluffy batter forms. Fold 1½ cups of the blueberries (reserving ½ cup for the topping) into the batter.
- Pour the batter into the prepared pan and run a butter knife lengthwise in a shallow line down the middle of the batter to help it bake more evenly. Sprinkle with the remaining ½ cup blueberries.
- Bake for 45 minutes, then rotate the pan and bake for another 30 to 35 minutes, until golden brown and a toothpick inserted in the middle comes out clean. Remove the cake from the oven and rest in the pan on a cooling rack for 1 hour, then remove it from the pan and let it cool another hour before glazing. (The unglazed cake can be frozen, tightly wrapped, for up to 3 months. Thaw completely before glazing.)
- When the cake is completely cooled (see Tip), combine the powdered sugar with the lemon juice in a medium bowl and whisk until a smooth yet thick glaze forms, adjusting with a splash of water if needed (see Tip). Pour half of the glaze over the top of the cake, allowing some to drip over the side. Carefully pour the rest of the glaze on top, filling in any uncoated spots. Let the glaze set for at least 30 minutes before slicing. (Store the glazed cake tightly wrapped or in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring refrigerated slices to room temperature before serving.)
- Step 2 In a large bowl, combine sugar and lemon zest together and rub until the zest is fully incorporated, about 1 minute. Add cornmeal, flour, salt, baking powder and baking soda. Whisk until fully blended.
- Step 3 To the bowl of dry ingredients, add the chilled butter, pressing and rubbing the butter into the mixture with your fingers until a coarse, sand-like texture has been achieved, about 5 minutes.
- Step 4 Add the whole eggs and egg yolk, mixing with a rubber spatula until fully incorporated and making sure any stray butter pieces are fully blended in, about 2 minutes. Fold in the vanilla extract and sour cream until no streaks remain and a fluffy batter forms. Fold 1½ cups of the blueberries (reserving ½ cup for the topping) into the batter.
- Step 5 Pour the batter into the prepared pan and run a butter knife lengthwise in a shallow line down the middle of the batter to help it bake more evenly. Sprinkle with the remaining ½ cup blueberries.
- Step 6 Bake for 45 minutes, then rotate the pan and bake for another 30 to 35 minutes, until golden brown and a toothpick inserted in the middle comes out clean. Remove the cake from the oven and rest in the pan on a cooling rack for 1 hour, then remove it from the pan and let it cool another hour before glazing. (The unglazed cake can be frozen, tightly wrapped, for up to 3 months. Thaw completely before glazing.)
- Step 7 When the cake is completely cooled (see Tip), combine the powdered sugar with the lemon juice in a medium bowl and whisk until a smooth yet thick glaze forms, adjusting with a splash of water if needed (see Tip). Pour half of the glaze over the top of the cake, allowing some to drip over the side. Carefully pour the rest of the glaze on top, filling in any uncoated spots. Let the glaze set for at least 30 minutes before slicing. (Store the glazed cake tightly wrapped or in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring refrigerated slices to room temperature before serving.)
- It’s important not to rush the cooling time. The loaf will continue to firm as it cools. Slicing it while warm may cause the center to crumble, and glazing it too soon can make the icing thin, translucent or prone to sliding off.
- The amount of juice in a lemon can vary depending on its size and juiciness. If the lemon yields less than 3 tablespoons of juice, add enough water to make up the difference. This will not noticeably diminish the glaze’s bright lemon flavor.
Yes, I just made it with frozen blueberries- lightly dusted with flour and added at the very end. I lengthened the cook time slightly. Also cut the sugar by half because of preference. It’s delicious!
The point of the parchment paper is to create a sling so you can lift the cake out of the pan instead of having to turn the pan over to dump the cake out. The working part of the parchment paper is only that which lines the bottom - to keep the bottom from sticking. The paper lining the short side and the extra paper overhanging simply serve as the handles for lifting. There is no need, then, to line the sides - grease is sufficient.
@LRR Hi. Read the directions again. Drape the parchment paper so it falls over the sides of the pan. I use small aluminum clips (Amazon) to secure the parchment paper to the baking pan. This will create a paper sling allowing you to pull the loaf up and out of the pan. After the loaf cools, the 2 un-papered sides won’t resist the temptation to leave the pan in one easy escape. Happy baking!
Baked this as written. Delicious!
Can I replace sour cream with buttermilk?
Suggestions for replacing eggs for someone who is allergic?
