Thinking about Easter

Lemon Blueberry Cornmeal Cake

Lemon Blueberry Cornmeal Cake


  • ½ cup plus 1 tbsp. unsalted butter, softened, divided
  • 1 ¼ cups plus 1 tbsp. finely ground yellow cornmeal
  • ½ cup almond meal
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup granulated sugar
  • 2 tbsp. fresh lemon zest
  • 2 large eggs
  • ½ cup sour cream
  • 2 tbsp. fresh lemon juice
  • 1 ¼ tsp. vanilla extract
  • ½ cup fresh blueberries
  • Garnish: fresh lemon curls


Candied Lemon Slices:

  • 2 cups granulated sugar
  • 2 cups water
  • 12 thin slices from large lemons


Make the Cake: Preheat oven to 350 degrees F. Butter a 9-inch round cake pan with 1 tbsp. softened butter and sprinkle with 1 tbsp. cornmeal, shaking out excess. In a medium bowl, combine remaining 1 ¼ cups cornmeal, almond meal, baking powder and salt, whisking well. In a large mixing bowl, combine remaining ½ cup butter, sugar and lemon zest, beating at medium-high speed with a mixer until light and fluffy, approximately 2 minutes. Add eggs, one at a time, beating after each addition. In a small bowl, combine sour cream, lemon juice and vanilla extract, stirring until blended. Add to butter mixture, beating at medium speed just until incorporated. Add cornmeal mixture, folding to blend. Spread cake mixture into prepared pan, smoothing top with an offset spatula to level. Bake until edges of cake are golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cake cool in pan for 10 minutes. Turn out cake onto a wire cooling rack, flipping cake so top is right side up. Let cool completely. Make the Candied Lemon Slices: In a medium saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar dissolves. Reduce heat to low, and add lemon slices. Cook just until lemon slices become translucent. Remove pan from heat, and let lemon slices cool completely in syrup. Just before using, remove lemon slices from syrup, reserving slices and syrup. Place cooled cake on a cake plate. Arrange candied lemon slices on top of cake, overlapping slightly. Toss blueberries in reserved lemon syrup form candied lemon slices, and place in center of cake. Garnish with fresh lemon curls, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

One thought on “Thinking about Easter

  1. BeaFreitas March 31, 2017 / 8:34 am

    Yummmmm, looks tasty! Thanks for sharing with us 🙂


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