Lemon Blueberry Cornmeal Cakes

These cakes are quick and easy to prepare. Yet the zesty lemon flavor combined with the sweet, subtle flavor of blueberry and the crunchiness of cornmeal make them sophisticated enough for your most elegant summer gatherings.

15 mins
24 to 26 mins
1 hr 45 mins
8 small cakes
Lemon Blueberry Cornmeal Cakes


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F. Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers.

  2. To make the cake: Combine the dry ingredients in a large bowl.

  3. Whisk together the remaining ingredients, except the blueberries, then stir them into the dry mixture until just combined.

  4. Fold in the blueberries.

  5. Scoop 1/3 cup batter into each baker.

  6. Bake the cakes for 24 to 26 minutes, until the centers are firm to the touch.

  7. Remove from the oven, and transfer to a rack to cool.

  8. To make the glaze: Combine the sugar, lemon powder, and milk or lemon juice, stirring until smooth and adding more sugar if necessary to achieve a smooth, drizzle-able glaze.

  9. Drizzle the glaze onto the cooled cakes, and garnish with extra blueberries, if desired.

Tips from our Bakers

  • For a colorful blueberry-flavored glaze, use 2 teaspoons dried blueberry powder in place of the lemon juice powder.
  • Prefer to make one quick bread-type cake to share? Scoop the batter into a greased 8 1/2" x 4 1/2" loaf pan and bake for 40 to 45 minutes, until a cake tester inserted in the center comes out clean. Cool on a rack for 10 minutes then turn out of the pan to cool completely. Glaze and serve.
  • Don't have our lemon juice fruit powder? You can replace the powder and the milk with 2 to 3 teaspoons fresh lemon juice.