Lemon Cornmeal Cake with Blackberries and Lemon Glaze Recipe

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Gina Published: January 28, 2021 Modified: June 1, 2021

How To Make Lemon Cornmeal Cake with Blackberries and Lemon Glaze

This lemon-infused cornmeal cake is a uniquely filling brunch dish that has refreshing blackberries and a sweet lemony glaze.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • cupsall-purpose flour
  • cupyellow cornmeal
  • ¾cupsugar
  • tspbaking powder
  • ½tspsalt
  • 1cupbuttermilk
  • 2eggs,large
  • 1tbsplemon peel,finely grated
  • ¾tspvanilla extract
  • ½cupunsalted butter,(1 stick), melted, cooled
  • ½pintblackberries,washed and gently dried

For Glaze:

  • cupspacked powdered sugar,sifted
  • 2tbspfresh lemon juice,or more, to taste
  • 1lemon,zested
  • 1tspvanilla extract


  1. Position rack in center of oven and preheat to 350 degrees F.

  2. Butter 9-inch-diameter cake pan with 2-inch high sides; coat with cornmeal.

  3. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.

  4. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.

  5. Pour buttermilk mixture and melted butter into flour mixture.

  6. Gently fold liquids into flour mixture until just blended (do not stir).

  7. Spread evenly in pan.

  8. Bake cake for about 30 minutes, until it springs back when gently touched.

  9. Let cool.

  10. Combine powdered sugar, lemon juice, lemon peel and vanilla extract in a small bowl.

  11. Stir with spoon until smooth and paste-like, adding more lemon juice by ½ teaspoonfuls if glaze is too thick to spread.

  12. Pour over the cake.


  • Calories: 413.66kcal
  • Fat: 13.27g
  • Saturated Fat: 7.85g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.51g
  • Polyunsaturated Fat: 0.86g
  • Carbohydrates: 69.22g
  • Fiber: 2.14g
  • Sugar: 43.71g
  • Protein: 5.73g
  • Cholesterol: 71.72mg
  • Sodium: 371.00mg
  • Calcium: 205.80mg
  • Potassium: 145.46mg
  • Iron: 2.00mg
  • Vitamin A: 121.32µg
  • Vitamin C: 10.37mg
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