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Some dessert recipes are made once and forgotten, while others quickly become part of your rotation. Before you know it, you might find yourself thinking about it weeks later and already planning to make it next time. I’ve made this blueberry cornmeal cake three times in the last month, so you can probably guess which category this falls into.
I first made this cake on a Saturday afternoon, about 2 hours before dinner, with a bowl of fresh blueberries. It’s always a relaxing baking session that produces the best results. I think the love and care that goes into baking a dessert is evident in the final product. While my family wandered into the kitchen looking for snacks, I pulled it out of the oven, glazed it, and sampled more than a few slices before dinner. Because it was so delicious.
There’s so much to love about this cake. A golden top, jewel-like blueberries peek out, and an almond crumble adds a little drama. dinner party dessertwithout any effort for hours. (This is exactly what summer bread baking should be like.)
Let’s talk about cornmeal
For those who have never tried it, “cornmeal cake” may not seem all that delicious. But believe me, that’s what makes this cake so delicious. High-quality cornmeal gives crumbs a satisfying density and subtle nutty flavor that cannot be replicated with wheat flour. It’s neither a polenta cake nor a pound cake, but somewhere in between, with the nourishing texture of the best rustic baked goods. Made for a 3pm coffee break.
And when I decided to use blueberries in this cake, I knew lemon would also make an appearance. This is one of those flavor combinations that is famous because it’s sweet, sour, and totally summery. Here, lemon is woven into three different elements. Rub the peel into the cake batter, toss with the blueberries, and pipe into the glaze. Each layer does something slightly different to make the whole cake taste vibrant and bright.
Almond crumble is non-negotiable
Although you could technically skip the crumble, I highly recommend against it. Sliced almonds are mixed with cold butter, flour, and a little sugar and baked to create a golden, crunchy topping that adds interest to every bite (and keeps the cake from being too sweet).
One thing I’ve learned from making it so many times is to keep the crumble in the fridge while you make the batter. Cold butter is what gives it the right texture, so you don’t want the butter to be warm on the counter. Also, be careful not to overmix the dough after adding the dry ingredients. Set the stand mixer to the lowest speed and mix gently for about 30 seconds, but don’t let the cornmeal base thicken too much.
Precautions before baking
This cake really benefits from cooling completely. Yes, the temptation is real, but leave it in the pan for 20-30 minutes before removing it from the springform and allow it to cool properly before adding the glaze. If the cake is at all warm, the glaze will quickly run off and pool on the plate instead of setting in a beautiful drizzle.
If you want to make this gluten-free, swap the all-purpose flour 1:1 for your favorite GF blend. The cornmeal acts as a structure to keep this cake beautiful.
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If I had to, I would make this blueberry cornmeal cake all summer long. If there’s any leftover, it’s still delicious the next day. In my experience, usually not.
explanation
A golden rustic cake filled with jammy blueberries, topped with a buttery almond crumble and finished with a bright lemon glaze, this is the ultimate summer bake.
for cake
- 3/4 cup sugar
- enthusiasm 2 lemon
- 3/4 cup unsalted butter, softened
- 3 big eggs
- 3/4 cup greek yogurt (or sour cream)
- 1 teaspoon vanilla essence
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
blueberry topping
- 1 1/2 cups fresh blueberries
- 2 tablespoons sugar
- enthusiasm 1 lemon
almond crumble
- 1 cup sliced almonds
- 1/4 cup all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons Cold unsalted butter, cubed
lemon glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make almond crumbs by mixing almonds, flour, sugar, and salt in a bowl. Add the cold butter and mix with your fingers until the mixture is firm and sandy. Chill in the refrigerator while you make the dough.
- Make the dough: In the bowl of a stand mixer, rub the lemon zest into the sugar with your fingers until fragrant. Add the butter and mix on medium speed with the paddle attachment until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix yogurt and vanilla.
- Add cornmeal, flour, baking powder, baking soda, and salt and mix on lowest speed for about 30 seconds or mix with a spatula until combined. Do not over mix.
- Assembly: Pour the batter into the prepared pan and smooth the top. Toss the blueberries with the sugar and lemon zest and scatter evenly over the dough. It will sink a little when baked, but this is perfect. Sprinkle almond bread all over.
- Bake for 45 to 55 minutes, until the top is golden brown and the center is set and a tester comes out clean. Let the springform cool in the pan for at least 20 to 30 minutes before releasing it.
- Make the glaze. Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let sit for a minute or two before slicing.
- Preparation time: 20
- Cooking time: 50
- category: dessert
keyword: blueberry cornmeal cake
Source: Camille Styles – camillestyles.com
