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SideChef
Recipes
Shellfish-Free
Lemon-Glazed Cornmeal Cake with Blueberry Sauce
Recipe

14 INGREDIENTS • 11 STEPS • 40MINS

Lemon-Glazed Cornmeal Cake with Blueberry Sauce

5.0
3 ratings
Beloved foodie magazine, Epicurious, has a highly rated Lemon Cake recipe that is sweet and tart. Follow the recipe but replace the buttermilk with homemade Kefir from Blog 1. Although the Kefir loses its probiotic benefits when heated, it has a richer flavor than buttermilk. Add a healthy topping of DIY Kefir Sour Cream, and you can have your cake and eat it, too!
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Lemon-Glazed Cornmeal Cake with Blueberry Sauce
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Food Guru
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Beloved foodie magazine, Epicurious, has a highly rated Lemon Cake recipe that is sweet and tart. Follow the recipe but replace the buttermilk with homemade Kefir from Blog 1. Although the Kefir loses its probiotic benefits when heated, it has a richer flavor than buttermilk. Add a healthy topping of DIY Kefir Sour Cream, and you can have your cake and eat it, too!
40MINS
Total Time
$3.14
Cost Per Serving
Ingredients
Servings
4
US / Metric
All-Purpose Flour
1 1/2 cups
All-Purpose Flour
Cornmeal
1/3 cup
Cornmeal
Granulated Sugar
3/4 cup
Granulated Sugar
Baking Powder
1 Tbsp
Baking Powder
Salt
1/2 tsp
Salt
Whole Fat Kefir
1 cup
Whole Fat Kefir
Large Egg
2
Farmhouse Eggs® Large Brown Eggs
Lemon
1 1/2
Lemons, zested, juiced
1 1/6 Tbsp zest and 2 2/3 Tbsp juice per 4 servings
Vanilla Extract
3/4 tsp
Vanilla Extract
Unsalted Butter
1/2 cup
Unsalted Butter, melted
Powdered Confectioners Sugar
1 1/2 cups
Powdered Confectioners Sugar, sifted
Fresh Blueberry
3 cups
Fresh Blueberries
or Thawed Frozen Blueberries
Brown Sugar
2/3 cup
Brown Sugar
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
1026
Fat
27.3 g
Protein
13.2 g
Carbs
183.7 g
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Lemon-Glazed Cornmeal Cake with Blueberry Sauce
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Food Guru
Creating content and connecting with foodies.
https://foodgurublog.com/
Cooking InstructionsHide images
step 1
Position rack in center of oven and preheat to 350 degrees F (180 degrees C). Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
step 2
Combine All-Purpose Flour (1 1/2 cups), Cornmeal (1/3 cup), Granulated Sugar (3/4 cup), Baking Powder (1 Tbsp), and Salt (1/2 tsp) in a large bowl; whisk to blend.
step 2 Combine All-Purpose Flour (1 1/2 cups), Cornmeal (1/3 cup), Granulated Sugar (3/4 cup), Baking Powder (1 Tbsp), and Salt (1/2 tsp) in a large bowl; whisk to blend.
step 3
Whisk Whole Fat Kefir (1 cup), Farmhouse Eggs® Large Brown Eggs (2), 1 Tbsp zest from Lemons (1 1/2), Vanilla Extract (3/4 tsp) and Unsalted Butter (1/2 cup) in a small bowl.
step 3 Whisk Whole Fat Kefir (1 cup), Farmhouse Eggs® Large Brown Eggs (2), 1 Tbsp zest from Lemons (1 1/2), Vanilla Extract (3/4 tsp) and Unsalted Butter (1/2 cup) in a small bowl.
step 4
Pour kefir mixture into the flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
step 4 Pour kefir mixture into the flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
step 5
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
step 5 Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
step 6
Combine Powdered Confectioners Sugar (1 1/2 cups) and 2 Tbsp of Lemon Juice in a small bowl. Stir with a spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonful if the glaze is too thick to spread. Set aside.
step 7
Combine Fresh Blueberries (1 1/2 cups) with Brown Sugar (2/3 cup), 2/3 Tbsp of Lemon Juice, 1/6 Tbsp of Lemon Zest in a medium saucepan. Stir over medium heat until sugar dissolves and the mixture comes to a simmer about 7 minutes.
step 8
Remove from heat; add remaining Fresh Blueberries (1 1/2 cups) and Salt (to taste). Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.
step 9
Immediately run knife around sides of cake. Place rack over cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Remove parchment paper.
step 9 Immediately run knife around sides of cake. Place rack over cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Remove parchment paper.
step 10
Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Carefully transfer to a serving platter. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge.
step 10 Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Carefully transfer to a serving platter. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge.
step 11
Cover with the blueberry jam and chill!
step 11 Cover with the blueberry jam and chill!
Tags
Shellfish-Free
Vegetarian
Dessert
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