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This blueberry cornmeal cake with vanilla powdered sugar glaze may be our new obsession! It’s the perfect cake for breakfast, brunch or an after dinner dessert.
If you love cornbread, you’re going to absolutely love this blueberry cornmeal cake! It’s like a more elevated, sweeter version of a classic cornbread recipe. The cornmeal adds a delicious flavor to this cake and the fresh blueberries are the perfect burst of fresh flavor.
Made with a mix of flour and cornmeal, butter, sweet honey and brown sugar, greek yogurt, fresh blueberries and topped with a vanilla powdered sugar glaze. This blueberry cornmeal cake will be you new go-to dessert for house parties or for breakfast and brunch with friends on the weekend.
This post is all about blueberry cornmeal cake.
Blueberry Cornmeal Cake
What’s in this recipe?
Flour: Flour keeps the consistency of this cake more cake-like. The mixture of flour and cornmeal make this a fluffier cake too.
Cornmeal: Cornmeal is the star of this dessert. Not only does it add a delicious flavor, but it adds a unique and delicious texture to the blueberry cornmeal cake as well.
Baking Powder: Baking powder helps this cake rise.
Baking Soda: Baking soda also helps to make this cake rise and give it a fluffier consistency.
Butter: Butter makes this cake more moist and gives it such a rich, delicious flavor.
Brown Sugar: The addition of a small bit of brown sugar adds the perfect depth of flavor and added sweetness to this cake batter.
Honey: Honey compliments the clamor of the cornmeal so well and adds a natural sweetness to the cake.
Plain Greek Yogurt: This type of cake is traditionally make with sour cream or buttermilk, but we substituted it with plain greek yogurt. The acidity of the yogurt helps to break down the gluten in the cake and give it a creamier and more moist texture.
Lemon Zest: We love adding a bit of lemon zest to this cake, because it adds a nice zing and compliments the blueberries as well.
Vanilla: Vanilla is a must in just about every cake we make! It adds a delicious vanilla flavor to this cake. It also adds a yummy flavor to the powdered sugar glaze as well.
Eggs: The eggs help to bind all the ingredients together and provide structure for the cake as well.
Blueberries: The fresh blueberries add the perfect pop of flavor in every bite of the cake!
Powdered Sugar: This is what makes the sweet glaze sweet, light and delicious.
Milk: A very small amount of milk (2 tbsp) is added to the powdered sugar and whisked in to create a delicious powdered sugar glaze.
How to Make Blueberry Cornmeal Cake
This cake is actually super simple to make! It takes about 10 minutes to whip up and 45 minutes to cook. You will seriously be obsessed with how easy and delicious it is!
To start, you’ll need to preheat your oven to 350°F and grease a cake pan (we love this one) with butter. You can also line the bottom of the cake pan with parchment paper as well so the bottom of the cake doesn’t stick at all.
Next, in a medium mixing bowl (this is our favorite mixing bowl set) whisk flour, cornmeal, baking powder, baking soda, and salt until fully combined.
Then, using a stand mixer or hand mixer, mix the melted butter, brown sugar, honey, plain greek yogurt, vanilla, and lemon zest for 4 minutes. After the mixture is fully combined and creamed together, add the eggs one at a time. Beat them in until they are fully combined.
In a small mixing bowl, coat the blueberries with the additional 2 tbsp of flour. This will ensure that the blueberries don’t sink to the bottom of the cake while it bakes. Gently fold the blueberries into the cake batter.
Then, transfer the batter into the prepared cake pan and bake for 45 minutes or until the top is golden brown and a toothpick comes out clean. You certainly don’t want to overtake this cake, because it will become too dry and crumbly.
How to Make the Powdered Sugar Glaze
While the cake is cooling for a few minutes, you’ll want to make your vanilla powdered sugar glaze. It’s super easy to make. All you have to do is whisk 1/2 cup of powdered sugar with 2 tbsp of milk. You can add more powdered sugar if you want a thicker consistency. Add more milk if you want the glaze to be thinner!
Lastly, enjoy a slice of the blueberry cornmeal cake with a hot cup of coffee or chamomile tea!
Blueberry Cornmeal Cake
- Total Time: 55 minutes
- Yield: 8 people 1x
Description
This blueberry cornmeal cake with vanilla powdered sugar glaze may be our new obsession! It’s the perfect cake for breakfast, brunch or an after dinner dessert.
Ingredients
- 1 1/2 cups flour (plus 2 tbsp flour)
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (melted)
- 2 tbsp brown sugar
- 1/2 cup honey
- 1/2 cup plain greek yogurt
- 2 tsp lemon zest
- 2 tsp vanilla
- 2 eggs
- 2 cups blueberries
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350. Grease a cake pan or line with parchment paper.
- In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt and beat until combined. Set aside for later.
- In a large mixing bowl, beat together the butter, brown sugar, honey, yogurt, lemon zest and vanilla for 4 minutes. Beat the eggs in the mixture, one at a time. Add the flour cornmeal mixture. Beat until combined, and then fold in the blueberries with a rubber spatula.
- Pour the batter in the cake pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Over baking this cake will make it super dry.
- While the cake is baking, make the powdered sugar icing. Whisk powdered sugar and milk in a small bowl.
- Once the cake has finished cooking, drizzle the icing over the cake.
- Enjoy with a hot cup of coffee after dinner or for a delicious bite at brunch with friends!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
This post is all about blueberry cornmeal cake.
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I had some ripe blueberries left from several other recipes and was looking for something new to try. I tried this and only had 1 1/4 cups of blueberries, so I added the other 3/4 cup using leftover grilled pineapple. It was a great combination and a great little cake. I cooked mine in a 9” springform pan and it turned out perfect. I started to add some leftover walnuts, but actually forgot. Will make again, but nice to know that you can add other fruits that compliment the blueberries! The cornmeal gave a nice subtle crunch.
The addition of the pineapple sounds amazing! 💗 So glad you loved the recipe!