One Bowl Lemon Blueberry Cornmeal Cake
Fluffy and soft lemon cornmeal cake studded with blueberries. Topped with a simple buttercream, fresh lemon zest, drizzle of honey and salt flakes. A bright spring or summer baking dessert.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Quarter sheet tray
- Electric beater
Ingredients
Cornmeal cake
- 1 lemon zest
- 3/4 cup castor sugar
- 3 eggs
- 1/3 cup olive oil
- 1 cup yogurt
- 1 cup cornmeal fine
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 1/2 cup blueberries
Frosting
- 1/4 cup butter
- 1 1/2 cup icing sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Serving
- Lemon zest
- Honey
- Sea salt flakes
Instructions
- Preheat the oven to 180℃ and line a quarter sheet pan tray by brushing it with oil or baking spray.
- In a mixing bowl add the castor sugar, lemon zest and rub together to release the oil form the lemon zest. Add the eggs and whisk until frothy.
- Add the olive oil, yogurt and whisk again. Add the flour, cornmeal, baking powder, baking soda, salt, lemon juice and blueberries. Switch to a rubber spatula and fold together until combined and there are no dry flour pockets.
- Pour into the tin and bake for 35-40 mins until a tooth pick inserted into the center comes out clean.
- While it cools down make the frosting by beating the butter until light and fluffy. You can do this with a whisk/wooden spoon/electric beater add the icing sugar, vanilla and whisk until smooth and creamy. Add the lemon juice to thin it out and spread over the cooled cake.
- Top with the honey, lemon zest, sea salt flakes, rice and serve.
Notes
- Do not over mix the batter or else the cake will become very tough and dense.
- Check the cake after 30 mins as we do not want to over bake it, it can dry out.
- Allow the cake to cool completely before frosting.
- The frosting is meant to be less sweet but if you like ti sweeter add more icing sugar as needed.