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Lemon Cake with Stone Ground Corn Meal and Crushed Blueberry Sauce

 

I get a little obsessed with fruit over the summer.  So much so, that I’m willing to wake up at dawn and drive far and wide to pick it myself.   This month’s fruit obsession is blueberries.  So on opening day, I rousted my kids at morning’s first light and drove us out to our favorite blueberry farm.  Together, we picked seven big buckets full of the sweetest, juiciest blueberries you could ever wish to get your hands on.  As we were picking, the kids and I created a mental list of all of the things we were going to do with our blueberries; pie, jam and pancakes were definitely at the top.  Needless to say, with so many blueberries, we had plenty to satisfy our cravings and then some.

That’s where this Lemon Cake with Stone Ground Cornmeal and Crushed Blueberry Sauce comes into the picture.  Earlier this summer, I came across this recipe in one of my cooking magazines and clipped it to use when blueberries would be plentiful.  I love the combination of lemon and blueberries and with the addition of Hodgson Mill Stone Ground Yellow Corn Meal, I knew this cake would be a winner – and boy was I right.  

 

This Lemon Cake with Stone Ground Corn Meal and Crushed Blueberry Sauce is a great example of how using a high quality ingredient, like Hodgson Mill Stone Ground Yellow Corn Meal, can take an ordinary cake to a much higher level.  Hodgson Mill takes great pride in stone grinding its cornmeal and the resulting texture and taste can’t be beat.

 

Just look at all of those flecks of ground corn.  Hodgson Mill uses the entire natural corn bran and corn germ, without artificial colors, flavors or enrichment to create the most nutritious corn meal possible. You’ll also love what it does for this cake.  

 

To get this dessert started, whisk together the flour, corn meal, sugar, baking powder and salt in a large mixing bowl. 

 

In a separate bowl, whisk together the buttermilk, eggs, lemon peel, and vanilla. 

 

Pour the buttermilk mixture and melted butter into the flour mixture.  Gently fold the wet ingredients into the flour mixture until just blended.  A light hand here will yield a tender cake, so be sure to refrain from stirring and keep to the least amount of folding as possible. 

 

Pour the batter into a buttered, 9-inch cake pan that has been lined with parchment paper. 

Be sure to take the time to line the bottom of your pan.  I know that it’s easier to just spray it with non-stick cooking spray – and believe me – I’ve skipped this step before for time’s sake.  But, because we’re going to be removing the cake from the pan immediately after it’s baked, the cake is more likely to stick to the bottom since it won’t have any time to cool and release itself from the pan.  So, get out the parchment paper and line your pan.  You can thank me later.

Bake the cake in a 350oF oven for 25-30 minutes or until a wooden toothpick inserted into the center comes out clean and the cake pulls away slightly from the sides of the pan.


 

While the cake is baking, mix the powdered sugar and lemon juice together in a small bowl until it’s smooth and paste-like.  Add more juice by ½ teaspoonfuls to get the right consistency.  The glaze should be thick, but still be spreadable.  Set aside.

 

Once the cake is baked, remove it from the oven and immediately run a knife around the sides of the pan and invert it onto a wire rack.

 

Carefully peel back the parchment paper.  Aren’t you glad you took an extra minute to line your pan?  Not a single crumb of this delicious cake is stuck to the bottom of the pan. 

Turn the cake right side up onto another wire rack. 

 

While the cake is still very hot, pour the glaze on the top and spread it to within ½ inch of the edge.  Some of the glaze will drip over the sides – which is fine.   I put a sheet of parchment paper under my wire rack to catch any wayward drips.  Cool completely.

 

Meanwhile, to make the crushed blueberry sauce, combine 1 ½ cups blueberries, brown sugar, lemon juice, lemon peel and a pinch of salt in a medium-size saucepan. 

 

Stir over medium heat until the sugar dissolves and the mixture comes to a simmer, about 5 minutes.  Reduce the heat to medium-low and simmer until the berries release their juices and begin to burst, stirring often, about 7 minutes.  Remove the pan from the heat and add the remaining blueberries.  Using a fork, gently press the fresh blueberries against the sides of the pan until lightly crushed.   Set aside until the cake is cool enough to serve it with, about 30 minutes.

This sauce can be made up to two days ahead and stored in a covered container in the refrigerator.  Serve it with the cake either chilled or rewarmed. 

 

This Lemon Cake with Stone Ground Corn Meal and Crushed Blueberry Sauce turned out fantastic and was the perfect way to put some of our hand-picked blueberries to good use.  The cake is light and lemony with a lovely tender crumb accented with flecks of corn meal that give it the perfect taste and texture.  The lemon glaze brings a tangy flavor to the lightly sweet cake and makes this simple dessert a little fancier.  Put a dollop of crushed blueberry sauce on top and you have heaven on a plate. 

 

My family was so smitten with this cake that I had to promise to make another one as soon as the last slice was eaten – which was not long after the first one was served.  Whether you get to pick your own blueberries, buy some from a farmer’s market or even the grocery store; be sure to add this Lemon Cake with Stone Ground Corn Meal and Crushed Blueberry Sauce to your summer dessert menu.  And keep that bag of Hodgson Mill Stone Ground Yellow Corn Meal handy – after tasting this cake, you’ll likely be looking for other great recipes, like Slice and Bake Cherry Jammers or Cherry-Cornmeal Upside-Down Cake, to use it in.  Enjoy!

Lemon Cake with Stone Ground Corn Meal and Crushed Blueberry Sauce

Ingredients

  • 1 1/2 cups Hodgson Mill Naturally White Flour
  • 1/3 cup Hodgson Mill Yellow Corn Meal
  • 3/4 cup sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 Tbsp lemon peel, finely grated
  • 1 tsp vanilla extract
  • 1/2 cup butter, melted, cooled to room temperature
  • 1 1/2 cups powdered sugar, packed
  • 2 Tbsp (or more) lemon juice, fresh
  • 3 cups fresh blueberries, divided
  • 2/3 cup brown sugar, packed
  • 2 tsp lemon juice, fresh
  • 1/2 tsp lemon peel, finely grated
  • pinch salt

Instructions

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.  In a separate bowl, whisk together the buttermilk, eggs, lemon peel and vanilla.  Pour the buttermilk mixture and melted butter into the flour mixture and gently fold together with a spatula until just combined.  Avoid over mixing and stirring the batter.  Scrape the batter into a 9-inch buttered cake pan that has been lined with parchment paper.  Spread the batter evenly in the pan and bake in a 350oF oven for 25-30 minutes or until a wooden toothpick inserted into the center comes out clean and the cake pulls away slightly from the sides of the pan. While the cake is baking, mix the powdered sugar and lemon juice together in a small bowl until it’s smooth and paste-like.  Add more juice by ½ teaspoonfuls to get the right consistency.  The glaze should be thick, but still be spreadable.  Set aside.  Once the cake is baked, remove it from the oven and immediately run a knife around the sides of the pan and invert it onto a wire rack. Carefully peel back the parchment paper and turn the cake right side up on another wire rack.  While the cake is still very hot, pour the glaze on the top and spread to within ½ inch of the edge letting some of the glaze drip over the sides.  Cool the cake completely. 

To make the crushed blueberry sauce, combine 1 ½ cups blueberries, brown sugar, lemon juice, lemon peel and a pinch of salt in a medium-size saucepan.  Stir over medium heat until the sugar dissolves and the mixture comes to a simmer, about 5 minutes.  Reduce the heat to medium-low and simmer until the berries release their juices and begin to burst, stirring often, about 7 minutes.  Remove the pan from the heat and add the remaining blueberries.  Using a fork, gently press the fresh blueberries against the sides of the pan until lightly crushed.   Set aside until the cake is cool enough to serve it with, about 30 minutes. This sauce can be made up to two days ahead and stored in a covered container in the refrigerator.  Serve it with the cake either chilled or rewarmed. 

Servings

The cake makes approximately 8-10 servings
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Author: Holly






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