Lemon Cornmeal Cake with Blueberry Compote

A bright lemon-glazed cornmeal cake paired with an easy fruit compote makes for a cheery (probably summery?) dessert.

Ingredients:

Cake:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup yellow cornmeal (I used our pink stuff from work!)
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 3/4 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted, cooled

Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice, plus more as needed

Blueberry Compote:

  • 1 10 ounce bag frozen blueberries
  • 1 tablespoon maple syrup
  • a wide strip of lemon zest
  • a pinch of ground cardamom
  • 1/4 cup + 1 tablespoon water, divided
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice

Preheat oven to 350 degrees. Grease a 9″ cake pan with 2″ tall sides and line bottom with parchment. (You don’t have to use a springform, but my regular cake pans aren’t tall enough.)

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt, and whisk together. In another, smaller bowl, whisk together the buttermilk, eggs, lemon peel, vanilla, and butter.

Something bigger than that measuring cup would be very smart.

Pour the liquids into the dry goods. Use a rubber spatula to gently fold everything together until just combined.

Turn out into the cake pan and spread evenly.

Bake until the cake passes the toothpick test and the cake pulls away from the sides of the pan, about 30 minutes.

Meanwhile, in a medium bowl whisk together the powdered sugar and lemon juice, adding more lemon juice if needed to get a good drizzling consistency.

When the cake is done baking, immediately run a knife around the sides of the cake, then turn out onto a cake rack with some foil or parchment underneath the rack. While the cake is still hot, drizzle the lemon glaze onto the cake, then let cool completely.

To make the compote, combine the blueberries, syrup, zest, cardamom and 1/4 cup water in a small saucepan.

Bring to a boil, then reduce to low and simmer until the berries have burst, 8-10 minutes.

In a small dish, combine the cornstarch and remaining tablespoon of water, stirring well, then whisk into the blueberry mixture. Simmer until thickened, another ~2 minutes.

Remove from the heat and stir in the lemon juice. Can be stored in the fridge for up to a week. Serve spooned over a slice of the cake.

Lemon Cornmeal Cake with Blueberry Compote

Cake from epicurious, compote from the October 2021 Bon Appétit magazine.

Cake:

  • 1 1/2 cups all-purpose flour
  • 1/3 cup yellow cornmeal
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 3/4 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, melted, cooled

Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice, plus more as needed

Blueberry Compote:

  • 1 10 ounce bag frozen blueberries
  • 1 tablespoon maple syrup
  • a wide strip of lemon zest
  • a pinch of ground cardamom
  • 1/4 cup + 1 tablespoon water, divided
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon juice

Preheat oven to 350 degrees. Grease a 9″ cake pan with 2″ tall sides and line bottom with parchment.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt, and whisk together. In another, smaller bowl, whisk together the buttermilk, eggs, lemon peel, and vanilla. Pour the liquids into the dry goods, and add the melted butter. Use a rubber spatula to gently fold everything together until just combined. Turn out into the cake pan and spread evenly. Bake until the cake passes the toothpick test and the cake pulls away from the sides of the pan, about 30 minutes.

Meanwhile, in a medium bowl whisk together the powdered sugar and lemon juice, adding more lemon juice if needed to get a good drizzling consistency.

When the cake is done baking, immediately run a knife around the sides of the cake, then turn out onto a cake rack with some foil or parchment underneath the rack. While the cake is still hot, drizzle the lemon glaze onto the cake, then let cool completely.

To make the compote, combine the blueberries, syrup, zest, cardamom and 1/4 cup water in a small saucepan. Bring to a boil, then reduce to low and simmer until the berries have burst, 8-10 minutes. In a small dish, combine the cornstarch and remaining tablespoon of water, stirring well, then whisk into the blueberry mixture. Simmer until thickened, another ~2 minutes. Remove from the heat and stir in the lemon juice. Can be stored in the fridge for up to a week. Serve spooned over a slice of the cake.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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