Blueberry Cornmeal Cake

I was raised to believe that you were to drink your tea sweet, but no sugar should ever come into contact with your cornbread.  I took that at face value for a long time until somewhere along the way I had a piece of somebody's cornbread that was sweetened and fell in love.  If only my mama could see what I was doing with my cornmeal now.  She'd have me locked away.

I think it's worth the risk.  

I based this on a recipe I found at Epicurious, but didn't have any lemon so had to leave that out; and chose to put the blueberries in the cake rather than on it.  I'd say this is a pretty delicious snacking cake, and I'm sure it's something I'd like to have again sometime.

Here's the recipe:

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Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice (or milk)

Cake:
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 (if you've got it)
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled

1 cup of blueberries, tossed in flour to coat 

For glaze:
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in 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 rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Then fold in blueberries.  Scrape batter into pan; spread evenly.

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely