Lemon Blueberry Cornmeal Cakes

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Hands-on time:
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Yield: 8 small cakes

Recipe photo

These cakes are quick and easy to prepare. Yet the zesty lemon flavor combined with the sweet, subtle flavor of blueberry and the crunchiness of cornmeal make them sophisticated enough for your most elegant summer gatherings.

Lemon Blueberry Cornmeal Cakes

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 small cakes
Published: 01/21/2013

Ingredients

Cake

  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup cornmeal
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk or nonfat plain (not Greek) yogurt
  • 2 large eggs
  • 1/2 teaspoon lemon extract, optional; for enhanced lemon flavor
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind (zest) or 1/8 teaspoon lemon oil
  • 1/2 cup vegetable oil
  • 1 cup blueberries, rinsed and dried

Glaze

Tips from our bakers

  • Prefer to make one quick bread-type cake to share? Scoop the batter into a greased 8 1/2" x 4 1/2" loaf pan and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool on a rack for 10 minutes then turn out of the pan to cool completely. Glaze and serve.
  • Don't have our lemon juice fruit powder? You can replace the powder and the milk with 2 to 3 teaspoons fresh lemon juice.

Directions

1) Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers.

2) To make the cake: Combine the dry ingredients in a large bowl.

3) Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined.

4) Fold in the blueberries.

5) Scoop 1/3 cup batter into each baker.

6) Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch.

7) Remove from the oven, and transfer to a rack to cool.

8) To make the glaze: Combine the sugar, lemon powder, and milk, stirring until smooth.

9) Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired.

Yield: 8 small cakes.

Reviews

1
  • star rating 07/15/2014
  • Ruth from Jerico Springs, MO
  • This recipe sounded good to me, my family wasn't so sure. Well, that first bite told the tale, I won! Nothing like the blueberry/lemon combo. It's a keeper. : )
  • star rating 06/27/2014
  • Fatcat888 from Ann Arbor, Michigan
  • My husband loves this cake very much. He doesn't like the granular texture of cornmeal, so I used corn flour to replace cornmeal. I'm a huge fan of whole grain. Of course, I used 25% of whole wheat flour for AP flour as usual. It turned out excellent! Thanks for the recipe:)
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