Lemon Cornmeal Cake With Lemon Glaze and Crushed-Blueberry Sauce Recipe

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Lemon Cornmeal Cake With Lemon Glaze and Crushed-Blueberry Sauce
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Ingredients
17
Count
Nutrition
395
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Glaze: Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
  2. Cake: Position rack in center of oven and preheat to 350°F Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
  3. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  4. Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
  5. For the Blueberry Sauce: Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 395.26 Kcal (1655 kJ)
Calories from fat 128.13 Kcal
% Daily Value*
Total Fat 14.24g 22%
Cholesterol 80.37mg 27%
Sodium 222.59mg 9%
Potassium 404.39mg 9%
Total Carbs 62.4g 21%
Sugars 36.52g 146%
Dietary Fiber 2.31g 9%
Protein 6.03g 12%
Vitamin C 8.7mg 14%
Vitamin A 0.1mg 5%
Iron 1mg 6%
Calcium 164.8mg 16%
Amount Per 100 g
Calories 218.97 Kcal (917 kJ)
Calories from fat 70.98 Kcal
% Daily Value*
Total Fat 7.89g 22%
Cholesterol 44.52mg 27%
Sodium 123.31mg 9%
Potassium 224.02mg 9%
Total Carbs 34.57g 21%
Sugars 20.23g 146%
Dietary Fiber 1.28g 9%
Protein 3.34g 12%
Vitamin C 4.8mg 14%
Vitamin A 0.1mg 5%
Iron 0.6mg 6%
Calcium 91.3mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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