Blueberry Lemon Cornmeal Cake

Cornmeal is a staple in most Southern pantries. And though most commonly baked into savory breads and dishes, adding it to desserts brings along that wonderful sweet, nutty element.

This rustic cake delivers an unexpected flavor and texture from a surprise ingredient, cornmeal. With a note or two of lemon and just enough sweet, it’s a delicious way to showcase gorgeous, plump blueberries!

This cake is similar in texture to a pound cake yet mildly sweet and the cornmeal delivers a comforting earthiness. The basic ingredients look much like a traditional cake with butter, eggs and flour plus baking powder and baking soda for a nice lift. Buttermilk adds a tenderness to the crumb and the flavors are brightened with pure vanilla extract and a note of citrus from pure lemon extract and a generous amount of fresh lemon zest.

To finish, a mound of blueberries are scattered across the top and a final sprinkling of sugar, all baking gently into the cake.

Perfect for brunch or a simple dessert, you’ll never look at cornmeal the same way!

Blueberry Lemon Cornmeal Cake

½ cup butter, room temperature

1 cup plus 2 teaspoons sugar, divided

3 extra-large eggs, room temperature

1 tablespoon lemon zest, about 2 large lemons

2 cups flour

½ cup medium ground yellow cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup buttermilk

2 teaspoons pure vanilla extract

½ teaspoon pure lemon extract

1-1/2 cups blueberries, rinsed and sorted

Grease or spray the bottom and sides of a 9” springform pan* with cooking spray and line the bottom with parchment paper, give it a light seasoning as well. Preheat the oven to 350-degrees. In a large mixing bowl, beat the butter on medium speed until creamy. Add 1 cup of the sugar and continue beating until light and fluffy, about 2 to 3 minutes.

Beat in the eggs, one at a time on medium speed.

Add the lemon zest and beat until mixed into the batter.

In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, and kosher salt.

Stir in the flour and cornmeal about ½ cup at a time, blending in on low speed, alternating with the buttermilk, ending with the flour and cornmeal. Mix just until blended together, taking care not to over mix the batter.

Mix in the vanilla and lemon extracts.

Pour the batter into the pan then scatter the blueberries over the top. Sprinkle the remaining 2 teaspoons of sugar over the berries.

Bake in a 350-degree oven for 45 minutes or until the cake tests done in the center. The cake will be golden around the edges and light in the center.

Let the cake cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge of the pan and remove the sides of the springform pan. Continue cooling the cake on the wire rack.

Serve warm or at room temperature, with or without a dollop of whipped cream. Makes 8 to 10 servings.

*If you don’t have a 9″ springform pan you can bake this cake in a 9″ round cake pan. Skip the parchment paper if you plan to cut and serve from the pan. King Arthur Baking make precut parchment sheets and rounds for baking sheets and cake pans – they are a huge time saver!