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, salt, baking soda, baking powder, cinnamon and cardamom┬áto 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!

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