Sunday, February 12, 2012

Lemon Cake with Crushed Blueberry sauce

I have no idea why I have not posted this yet! I made this several years ago and posted it on my family blog and a friend text me the other day and asked where the recipe was.....I searched for it and could not believe it was not on here! It is an absolute favorite of mine. So good! For breakfast, brunch or a have go to make this!!!

Lemon cake with Lemon glaze and Crushed Blueberry sauce
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 Tablespoon finely grated lemon peel
3/4 teaspoon vanilla
1/2 cup(1 stick)unsalted butter, melted and cooled

1 12 cups packed powdered sugar, sifted
2 Tablespoons or more fresh lemon juice

*Position rack in center of oven and preheat to 350 * F. Butter a 9-inch-diameter cake pan with 2 inch sides, line bottom with parchment paper. Combine flour, cornmeal, sugar, baking powder and salt in a large bowl,; whisk to blend. Whisk buttermilk, eggs, lemon peel and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using a rubber spatula, gently fold liquids into four mixture until just blended(do not stir). Scrape batter into pan and spread evenly. Bake cake until tester inserted comes out clean and cake pulls away form sides of pan, about 30 minutes. Immediately run a knife around the sides of the cake. Place rack on top of the cake in the pan. Remove cake from pan, place another rack on the bottom of cake, invert 1 more time so cake is top side up. Stir glaze until blended, while cake is still very hot, drop glaze by spoonfuls onto cake and spread within 1/2 inch from sides(some may drizzle down sides) Cool completely an serve with blueberry sauce.

Crushed blueberry sauce~
3 cups fresh or frozen blueberries(thawed) about 13-14 ounces divided
2/3 cup packed brown sugar
2 teaspoons fresh lemon juice
1/2 grated lemon peel
pinch of salt
Combine 1 1/2 cups of the blueberries and all remaining ingredients in medium sauce pan. Stir over medium heat until the sugar dissolves and mixture comes to simmer. Reduce heat to med-low ad simmer until berries are very soft and liquid is syrupy, stir often. Remove from heat, add remaining blueberries. Use the back of a spoon and gently press fresh berries against side of pan until crushed. Cover and chill. Serve chilled or re-warm before serving. his sauce can be made 2 days ahead.

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