Lemon Blueberry Cornmeal Cakes

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These lemon blueberry cornmeal cakes are the perfect summertime dessert. Whether for a mid-day snack or a light dessert after dinner, they are sure to put a smile on your face!

Lemon Blueberry Cornmeal Cakes

Lemon Blueberry Cornmeal Cakes

I think I’ve mentioned it before, but I just love lemon desserts. Some women are chocoholics, but for me, I’d almost choose a lemon dessert any day over chocolate. Of course it depends on the day…I still do love me some chocolate. 😉 But there’s just something about the fresh taste of lemon. And these cakes definitely have that fresh flavor. There’s lemon juice, zest, as well as a few drops of lemon essential oil in them–they’re delightful! And paired with blueberries, you just can’t get a much fresher-tasting dessert than this.

Lemons on a Cutting Board

They’re just the right size too. I baked mine in six little ramekins and had some batter left over that I put in a glass prep bowl and baked in there. I just think individual-portioned desserts are the cutest but if you don’t have any oven-safe mini dishes, you can make this in a loaf pan as well. Either way, this is a dessert you need to make. I keep thinking it’d be the perfect dessert when you invite some girl friends over. This just seems like a girl friend dessert, doesn’t it? And I have some friends in mind who love lemon stuff just as much as I do…perhaps a girls’ night is in order soon. 🙂

Lemon Blueberry Cornmeal Cakes in Le Creuset Ramekins

I found this recipe on King Arthur Flour’s website and thought the addition of cornmeal was interesting. I didn’t know how I felt about it at first, but after tasting these cakes, it’s a lovely addition. The texture the cornmeal brings makes this cake taste almost like a sweet cornbread muffin but more moist with the addition of those juicy blueberries. I used frozen blueberries because that’s what I had on hand, but I can’t wait to use fresh berries here soon.

Lemon Blueberry Cornmeal Cakes

And that glaze–oh my! It’s the perfect addition to these lightly-sweetened cakes. With fresh-squeezed juice as well as zest in it, this glaze just enhances the lemon flavor going on here. So if you’re a lemon fan like me, these cute little cakes will make your day, I promise. Try them today!

Glaze for Lemon Blueberry Cornmeal Cakes

Lemon Blueberry Cornmeal Cakes in Le Creuset Ramekins

Lemon Blueberry Cornmeal Cakes
Print Recipe
Delightful lemon-infused blueberry cornmeal cakes are a treat to your tastebuds and are sure to be a new favorite summertime snack!
Servings
7-8 ramekins
Servings
7-8 ramekins
Lemon Blueberry Cornmeal Cakes
Print Recipe
Delightful lemon-infused blueberry cornmeal cakes are a treat to your tastebuds and are sure to be a new favorite summertime snack!
Servings
7-8 ramekins
Servings
7-8 ramekins
Ingredients
Glaze
Servings: ramekins
Instructions
Cake
  1. Preheat oven to 350 degrees F. Lightly grease 6-8 ramekins or small baking cups.
  2. Combine dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a large bowl and stir to combine. Set aside.
  3. Whisk together buttermilk, eggs, lemon oil, juice, zest, and coconut oil until combined.
  4. Stir wet ingredients into dry ingredients until just combined. Fold in blueberries.
  5. Using a greased 1/3 cup, scoop batter into prepared ramekins and bake for about 25 minutes or until edges are golden brown and centers are firm to the touch. Let cool on baking rack.
Glaze
  1. In a small bowl, combine confectioners' sugar, lemon juice and zest until smooth, adding more sugar or juice as needed. Glaze shouldn't be too runny. Drizzle glaze onto cooled cakes.
Recipe Notes

Recipe adapted from King Arthur Flour.

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Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.

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