Sunday, July 28, 2013

lemon cornmeal cake with blueberries

i had a dream that joseph stalin was trying to befriend me and i kept running away and making him angrier.

Lemon Cornmeal Cake with Blueberries

1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 large eggs
1 tbsp finely grated lemon peel
3/4 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup blueberries

1 1/2 cups confectioners' sugar, sifted
2 tbsp (or more) fresh lemon juice

preheat oven to 350 degreesF. 
butter a 9 inch cake pan and line with parchment paper. combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and whisk to blend. whisk buttermilk, eggs, lemon zest, and vanilla in a small bowl. pour buttermilk mixture and melted butter into flour mixture. using a rubber spatula, gently fold liquids into flour mixture until just combined. (don't stir!) then fold in blueberries

bake until a tester inserted in the middle of cake comes out clean, about 30 minutes. 

glaze: combine powdered sugar and lemon juice in a small bowl. stir with a spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. 

let cake cool in pan for a few minutes, then invert it onto a cooling rack using oven mitts. flip over once more so cake is top side up.  spread glaze over the hot cake. 

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