Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce

Ingredients

• ¾ cup sugar
• ½ teaspoon salt
• 2 large eggs
• ½ cup unsalted butter
• Crushed-Blueberry Sauce
• 1 ½ cups (packed) powdered sugar
• ¹/₃ cup yellow cornmeal
• + 6 more ingredients
• • 3 ½ teaspoons baking powder
  • 1 tablespoon finely grated lemon peel
  • ¾ teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons (or more) fresh lemon juice
  • 1 ½ cups all-purpose flour

Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside. Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inc...

View full recipe at Epicurious