Description
A golden, rustic cake bursting with jammy blueberries, topped with a buttery almond crumble and finished with a bright lemon glaze—summer baking at its best.
Ingredients
Scale
For the cake
- 3/4 cup sugar
- Zest of 2 lemons
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 3/4 cup Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Blueberry Topping
- 1 1/2 cups fresh blueberries
- 2 tablespoons sugar
- Zest of 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
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
- Make the almond crumb by combining the almonds, flour, sugar, and salt in a bowl. Add the cold butter and work it in with your fingers until the mixture is clumpy and sandy. Refrigerate while you make the batter.
- Make the batter: In the bowl of a stand mixer, rub the lemon zest into the sugar with your fingers until fragrant. Add the butter and beat with the paddle attachment on medium until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each. Mix in the yogurt and vanilla.
- Add the cornmeal, flour, baking powder, baking soda, and salt, then beat on the lowest speed just until combined, about 30 seconds, or fold in with a spatula. Don’t overmix.
- Assemble: pour the batter into the prepared pan and smooth the top. Toss the blueberries with the sugar and lemon zest, then scatter evenly over the batter—they’ll sink slightly as it bakes, which is exactly right. Sprinkle the almond crumb over everything.
- Bake for 45–55 minutes, until the top is golden, the center is set, and a tester comes out clean. Cool in the pan for at least 20–30 minutes before releasing the springform.
- Make the glaze: whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake, let it set for a minute or two, then slice.
- Prep Time: 20
- Cook Time: 50
- Category: dessert
Keywords: blueberry cornmeal cake