Lemon Blueberry Cornmeal Cake

Lemon Blueberry Cornmeal Cake

Things you need…
1/2 cup unsalted butter, softened
1/2 brown sugar
1/2 cup granulated sugar
1 tbsp lemon zest
1 1/2 tsp vanilla
2 eggs, room temp
1 cup sour cream (preferably full fat)
1 cup fresh or frozen blueberries
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of cardamom
1/2 tsp salt
1/2 cup cornmeal

How to make…

Preheat oven to 350 degrees and grease a 10 inch round baking pan. Set aside.

In a large mixing bowl, cream together butter, sugars and lemon zest until pale and fluffy. Add in eggs, one at a time, beating well after each addition. Scrape down the sides of your bowl and add vanilla extract and beat until fluffy; 1-2 minutes.

Whisk together flour, cornmeal, salt, baking soda, baking powder, cinnamon and cardamom to combine. Add in 1/3 of the flour mixture to the wet ingredients and mix on low to just combine. Add in 1/2 of the sour cream and mix until just combined. Repeat this process with the remaining flour and sour cream ending with the last 1/3 of flour mixture. Scrape down the sides of the bowl and beat on low speed until there are no lumps in your batter, but don’t over-mix. Gently fold in blueberries with a spatula.

Pour batter into prepared cake pan. Top with a few more blueberries and place on the center rack of your oven to bake for 35-45 minutes or until the center the top is golden and the of the cake is set to the touch or a skewer comes out clean when inserted in the center.

Remove from oven and allow to cool for 20 minutes in the pan before turning out onto a wire rack and allowing to cool completely to room temperature. Dust with icing sugar to serve. Enjoy!

10 thoughts on “Lemon Blueberry Cornmeal Cake

  1. Can I use lesser sugars like 1/4 c brown sugar and 1/4 c regular sugar ? Or any way it would lessen sugar . 1/2 c brown sugar 1/4 c regular sugar ???? Thanks for any advice this sounds so good !!!!

    1. Hi Priscilla,

      You could definitely try making the cake with less sugar – it will just not be as sweet 🙂 Maybe give it a try with 1/4 cup less of sugar first and let me know how it turns out!

      Happy baking!

      KP xoxo

  2. Thanks for this recipe, it was super tasty! Just a question though: once I removed the cake from the oven and let it cool, the center quickly sunk down. I’ve had this happen with cakes before and am wondering which step I did incorrectly to cause this to happen. Yours looks perfectly flat on top, so I wondered if you had any insight. Thank you!

    1. Hi Jacqui!

      So glad you enjoyed the cake, but sad to hear that it fell on you! It’s so upsetting when that happens, but there are a few things that can contribute to a fallen cake. Here are a few tips to keep in mind for next time. 1. Incorrect oven temperature – even if your dial is set to 350, your oven temp might not actually be at that temperature. 2. Under baking your cake: If your cake is under baked in the center there is a good chance it will fall. Just make sure the top springs back to the touch and a skewer inserted in the center comes out completely clean. 3. Make sure that you thoroughly cream your butter and sugars until super pale and fluffy, scraping down the sides of the bowl a few times to ensure everything is evenly combined. Also make sure to repeat this process when you add in your eggs. Finally, where are you based? Sometimes climate / altitude can have an effect on your cakes rise; ex if you live in a higher altitude this can be very common.

      Thanks again Jacqui! I hope this was helpful 🙂

      Happy Baking!

      KP xoxo

  3. This looks delicious! I want to make it but my husband has cholesterol problems and he would balk at the sour cream. Any chance I could use greek yogurt instead of the sour cream? I might just make it for myself with the sour cream, but felt that I should ask just in case 🙂

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