Blueberry-Lemon Cornmeal Cake

Blueberry-Lemon Cornmeal Cake
Photo by Scott Phillips


  • 2 large eggs
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 Tbs. granulated sugar
  • ¼ cup (1-½ ounces) finely ground yellow cornmeal
  • ½ cup buttermilk
  • 1 Tbs. fresh lemon juice
  • + 7 more ingredients
    • 1 tsp. finely grated lemon zest
    • 1 cup granulated sugar
    • 1 Tbs. unbleached allpurpose flour
    • ¼ tsp. table salt
    • 1 cup (about 5 oz.) fresh blueberries, rinsed and well dried
    • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
    • 3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan

Position a rack in the center of the oven and heat the oven to 350° F. Lightly butter a 9x2-inch round cake pan. Line the bottom with a parchment round cut to fit the pan, lightly flour the sides, and tap out the excess. In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, an...

View full recipe at Fine Cooking


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