There is dessert recipes you do it once and forget it… and then there are the ones that immediately become part of your rotation – which you find yourself thinking about weeks later, already planning the next opportunity to do them. Since I’ve made this blueberry cornmeal cake three times in the last month, you can probably guess which category it falls into.
I first made this cake on a Saturday afternoon, with a bowl of fresh blueberries, about two hours before dinner. It’s this casual baking session that always produces the best results. I like to think that the love and care that goes into making a dessert is evident in the final product. I took it out of the oven as my family wandered around the kitchen looking for a snack, drizzled with frosting, and we enjoyed more than a few slices before dinner because it was really good.
There’s so much to love about this cake: the golden top, the jewel-toned blueberries that pop, the almond crumble that gives it a little drama – it reads: dinner dessertwithout hours of effort. (Exactly what summer baking should be.)
Let’s talk about cornmeal
If you haven’t tried it, “cornmeal cake” may not sound as delicious as it is. But trust me, that’s what makes this cake so good. Fine cornmeal gives the crumb a satisfying density and a subtle nutty flavor that regular flour just can’t replicate. It’s not quite a polenta cake, nor quite a pound cake – it’s somewhere in between, with an almost nourishing texture in the way of the best rustic pastry. The kind of thing made for a 3 p.m. coffee break.
And when I decided to use blueberries in this cake, I knew lemon would make an appearance as well. It’s one of those flavor pairings that’s famous for a reason: sweet, tangy, completely summery. Lemon is woven here through three different elements: zested into the cake batter, mixed with blueberries and pressed into the icing. Each layer does something slightly different to make the whole cake taste vibrant and bright.
Almond crumble is non-negotiable
You can technically skip the crumble, but I highly recommend against it. These sliced almonds mixed with cold butter, flour, and a little sugar cook into this golden, crunchy topping, making every bite interesting (and keeping the cake from feeling too sweet).
A few things I’ve learned from making this a few times: Refrigerate the crumble while you make the dough. Cold butter is what gives you the right texture, so you don’t want it sitting hot on the counter. You also want to avoid overmixing the dough once you add the dry ingredients. I set my stand mixer to the lowest speed for about 30 seconds to mix gently, but I avoid making the cornmeal base too dense.
A few notes before cooking
This cake really benefits from the complete cooling time. Yes, the temptation is real, but leave it in the pan for 20 to 30 minutes before removing it from the springform pan, and wait until it is thoroughly cooled before adding the icing. If the cake is even slightly warm, the frosting will immediately run and pool on the plate instead of settling in those lovely drizzles.
If you want to make this cake gluten-free, replace the all-purpose flour with your favorite GF mix: the cornmeal does the structural work to make this cake hold together.
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If you need me, I’ll be making this blueberry cornmeal cake all summer long. It’s even better the next day if there’s any left over. In my experience, this is usually not the case.
Cornmeal and Blueberry Cake with Almond Crumble
Total duration: 1 hour 10 minutes
Yield: 10 to 12 servings
Print the recipe
Pin RecipeDescription
A rustic, golden cake bursting with jammy blueberries, topped with a buttery almond crumble and finished with a bright lemon glaze: summer baking at its best.
Ingredients
For the cake
- 3/4 cup sugar
- Zest of 2 lemons
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 3/4 cup Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Blueberry Topping
- 1 1/2 cups fresh blueberries
- 2 tablespoons sugar
- Zest of 1 lemon
Almond crumble
- 1 cup sliced almonds
- 1/4 cup all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into cubes
Lemon Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the almond crumbs by mixing the almonds, flour, sugar and salt in a bowl. Add the cold butter and work it with your fingers until the mixture is lumpy and sandy. Refrigerate while you prepare the dough.
- Make the dough: In the bowl of a stand mixer, rub the lemon zest into the sugar with your fingers until fragrant. Add the butter and beat with the paddle attachment over medium heat until the mixture is light and fluffy, about 3 minutes.
- Add the eggs one by one, beating well after each one. Add the yogurt and vanilla.
- Add the cornmeal, flour, baking powder, baking soda, and salt, then beat on the lowest speed until well combined, about 30 seconds, or fold in with a spatula. Don’t overmix.
- Assemble: Pour the batter into the prepared pan and smooth the top. Mix the blueberries with the sugar and lemon zest, then distribute them evenly over the dough: they will sink slightly during baking, which is totally fine. Sprinkle everything with almond crumbs.
- Bake for 45 to 55 minutes, until the top is golden, the center is set, and a toothpick comes out clean. Allow to cool in the pan for at least 20 to 30 minutes before removing from the springform pan.
- Make the glaze: whisk together the powdered sugar and lemon juice until smooth. Drizzle over cooled cake, let sit for a minute or two, then slice.
- Preparation time: 20
- Cooking time: 50
Category: dessert
Keywords : cornmeal and blueberry cake
The position This Blueberry Cornmeal Cake Tastes Like Summer in Every Bite appeared first on Camille Styles.
