Glazed Blueberry Cake



For the Cake:

1 stick unsalted butter, at room temperature

⅔ cup coconut sugar

2 eggs

Zest of a lemon

1½ teaspoons vanilla

½ cup cornmeal

1 teaspoon baking powder

½ teaspoon fine sea salt

2⅓ cups all-purpose flour, plus 2 tablespoons

½ cup plain yogurt

2 cups blueberries

1 tablespoon lemon juice

For the Icing:

1½ cups powdered sugar

2 tablespoons lemon juice

1 tablespoon heavy cream


For the Cake:

Preheat the oven to 350, then line a 9" cake pan with parchment paper and grease with olive oil spray.

Cream butter and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, then beat in lemon zest, mixing well to combine.

Add vanilla and mix to combine.

Add cornmeal, baking powder, salt, and 2⅓ cups all-purpose flour, then mix to combine.

Add yogurt and mix to combine.

In a bowl, toss blueberries with lemon juice and the remaining 2 tablespoons flour.

Pour the batter into the pan and spread into an even layer.

Scatter blueberries in an even layer over the surface of the batter.

Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

Let cool for 15 minutes, then gently unmold from the cake pan and let cool completely on a wire rack.

For the Icing:

In a bowl, whisk together powdered sugar, lemon juice, and cream.

When the cake has cooled, drizzle the icing all over the cake before serving. Enjoy!

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