Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy-to-Make Blueberry Cornmeal Cake
This Blueberry Cornmeal Cake is tender, buttery, and bursting with juicy blueberries in every bite! With a hint of lemon zest and a delicate crumb, it’s the perfect treat for breakfast, snack time, or dessert.
If you love the combination of buttery richness, bright citrus, and juicy berries, this blueberry cornmeal cake is about to become your new favorite bake!
It’s soft yet slightly hearty, thanks to the addition of cornmeal, which gives it a delicate crumb and a rustic texture.
The fresh blueberries burst with flavor in every bite, while a touch of lemon zest enhances the overall brightness.
Whether you enjoy it as a cozy breakfast, a midday snack, or a light dessert, this cake is an absolute delight.
Why you will love this recipe:
- Perfect Texture – Moist and tender with just the right amount of crumbly goodness from the cornmeal.
- Naturally Sweet & Bright – Fresh blueberries and lemon zest make every bite refreshing.
- Versatile & Beautiful Presentation – Serve it warm with whipped cream, dust it with powdered sugar, or even enjoy it plain with a cup of coffee.
- Easy to Make – Simple ingredients, one bowl, and minimal effort for a bakery-style treat at home.
Baking Pan Options:
This cake is made in a 8 or 9-inch square pan, which gives it a nice even bake and makes it easy to slice into squares.
However, if you prefer a round cake, you can use a 8 or 9-inch round cake pan instead!
The baking time remains the same, but a round pan gives it a slightly taller look and is perfect for slicing into neat wedges.
Ingredient Choices & Substitutions:
- Cornmeal: Adds texture and a rustic feel. Use finely ground cornmeal for a smoother crumb, or medium grind for a bit more crunch.
- Greek Yogurt or Sour Cream: Keeps the cake moist and tender. You can also use buttermilk for a tangy twist.
- Butter: Provides rich flavor, but if you prefer, you can substitute with an equal amount of olive oil or melted coconut oil for a dairy-free option.
- Blueberries: Fresh blueberries work best, but frozen blueberries (not thawed) can also be used.
How to Store & Keep It Fresh
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days in a sealed container. Let it come to room temperature before serving.
- Freezer: Wrap slices in plastic wrap and store in an airtight bag for up to 2 months. Thaw at room temperature before enjoying.
Now, let’s get baking!
Other Sweet Breakfast recipes you might like:
Mascarpone Cream and Blueberry Sauce Pastries
Blueberry and Ricotta Crumble Cake
Chocolate-Almond Pull-Apart Bread
Vanilla and Chocolate Marble Loaf Cake
Almond-Poppy Seeds Muffins
Italian Lemon Plumcake (Pound Cake)
Cruffins
Orange Poppyseeds Muffins
Moist and Flavorful Blueberry-Lemon Poundcake with Lemon Glaze
Bakery-Style Blueberry Muffins
Easy-to-Make Blueberry Cornmeal Cake
This Blueberry Cornmeal Cake is tender, buttery, and bursting with juicy blueberries in every bite! With a hint of lemon zest and a delicate crumb, it’s the perfect treat for breakfast, snack time, or dessert.
Servings:
9
Prep Time
15
Cook Time
45 min
Resting Time
Total Time
60 min
Ingredients
- ½ cup (100 g) granulated sugar
- 1 large lemon, finely grated zest
- 4 oz (115 g) unsalted butter, melted and slightly cooled
- 4 oz (115 g) Greek yogurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (80 g) yellow cornmeal
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (225 g) fresh blueberries
- powdered sugar, for sprinkling optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch (23 cm) square cake pan with parchment paper. Set aside for later.
- In a large mixing bowl, combine sugar and lemon zest. Rub together with fingers or a spatula until fragrant. Add the melted butter, Greek yogurt (or sour cream), eggs, and vanilla extract. Beat with a mixer until smooth and slightly fluffy, about 2–3 minutes.
- Add the baking powder, baking soda, salt, and cornmeal. Mix until combined. Gradually add the all-purpose flour, mixing just until incorporated. Do not overmix.
- Spread about half of the batter into the prepared pan and smooth the top. Sprinkle with about half of the blueberries. Repeat with remaining batter and blueberries.
- Bake for 40–45 minutes, until the cake pulls away from the sides and a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
