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

from bon appetit april 2009

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

glaze:

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.