A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Lemon Blueberry Cornmeal Cakes

Author: Charlotte Bothe

Lemon Blueberry Cornmeal Cakes Recipe

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.

At a glance

8 small cakes


Choose your measure:


  • 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


  • 1/2 to 3/4 cup confectioners' sugar
  • 2 teaspoons lemon juice fruit powder, optional*
  • 1 tablespoon milk or lemon juice*
  • *see tip below


  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 (if using), and milk or lemon juice, stirring until smooth and adding more sugar if necessary to achieve a smooth, drizzle-able glaze.
  9. Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired.
  10. Yield: 8 small cakes.