Lemon Blueberry Cornmeal Loaf Cake

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/22/19
blueberry cornmeal bread
James Baigrie/Getty Images
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: 10 servings
Nutritional Guidelines (per serving)
285 Calories
12g Fat
35g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10 servings
Amount per serving
Calories 285
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 11%
Cholesterol 115mg 38%
Sodium 371mg 16%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Protein 9g
Calcium 115mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The blueberry cornmeal cake can be made with fresh or frozen blueberries. This easy loaf cake is a great choice for an everyday family snack, or bake it and serve it as a coffee cake for guests.

The cake is a delicious combination of lemon and blueberry flavors, and it gets nice texture from the cornmeal and yogurt. A beaten egg white incorporates extra air in the batter. A cinnamon sugar blend is sprinkled over the top of the cake before it's baked. Or see the expert tips for a simple lemon glaze.

Ingredients

  • 3/4 cup blueberries, fresh or frozen, not thawed
  • 1 1/2 cups flour
  • 1/3 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 tablespoon vanilla or plain nonfat yogurt (6 ounces)
  • 1 tablespoon fresh lemon juice
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon lemon zest, grated
  • 1 whole large egg
  • 1 large egg white
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons sugar

Steps to Make It

  1. Position a rack in the center of the oven.

  2. Heat the oven to 350 F (180° C/Gas 4).

  3. Grease and flour a 9-by-5-by-3-inch loaf pan.

  4. Toss the blueberries with 1 tablespoon of the flour and set aside. This helps keep them from sinking in the batter as the cake bakes.

  5. In a bowl combine the remaining flour, cornmeal, baking powder and salt; blend well.

  6. Whisk together the yogurt and lemon juice in another small bowl.

  7. In a mixing bowl whisk together 3/4 cup sugar, oil and lemon zest.

  8. Add the whole egg and the egg white to the sugar and oil mixture, beating well after each addition. Add the dry ingredients a little at a time, alternating with the yogurt mixture, beginning and ending with dry ingredients. Mix until just combined.

  9. Gently fold in the floured blueberries. Spoon batter into the prepared loaf pan.

  10. Combine remaining sugar and the cinnamon; sprinkle over batter.

  11. Bake for 25 minutes, then cover the pan loosely with foil. Return the cake to the oven to bake for about 25 to 30 minutes longer, or until a toothpick inserted into the center comes out clean.

  12. Cool cake on wire rack 10 minutes, then turn out and cool completely.

  13. For best flavor, wrap cake and store overnight.

Tip

Glazed Blueberry Cornmeal Loaf: Omit the cinnamon sugar topping and bake as directed. Combine 1 cup of powdered sugar with 1 tablespoon of lemon juice. Drizzle over the cooled cake.