Lemon Cake with Stone Ground Corn Meal and Crushed Blueberry Sauce

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

You can't help but love the combination of lemon and blueberries and with the addition of Hodgson Mill Stone Ground Yellow Corn Meal!

Prep: 5 min
Total Time: 55 min
Yield: 8 servings


  • 1 1/2 cups Hodgson Mill All Purpose 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 blueberries, fresh, divided
  • 2/3 cup brown sugar, packed
  • 2 tsp lemon juice, fresh
  • 1/2 tsp lemon peel, finely grated
  • pinch salt


  • 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.