Lemon Blueberry Cornmeal Bundt Cake

Photo: Abby Thome

Looking for an addition to your spring brunch? This bundt cake is a showstopper!

I love stumbling across recipes that make me drool, bookmarking them for a special day, "pinning" until my stomach is growling. Even better, combining them all and giving them my own special tweak, creating a recipe all my own. This lemon blueberry cornmeal cake was dreamed up by me, after a long day of pinning. It ended up with one of the most delicious cakes I've ever made (insert me grinning ear to ear here). This cake is not only visually stunning; it will leave your taste buds singing.

Bright lemon zest, sweet blueberries, rich cornmeal and a tart lemon glaze all come together to create a bundt cake sure to turn heads. Using Greek yogurt instead of butter adds the right amount of tang and keeps this cake moist. Don't have a bundt pan? I highly recommend getting one! It can take any ol' boring cake and turn it into a dish that will look put together in a flash.

Here's what you'll need to make this delicious and impressive cake! No mixer needed here, just a large bowl, a medium bowl, and a whisk!  

Lemon Blueberry Cornmeal
Bundt Cake

​For the cake:
1/3 cup brown sugar
3 cups blueberries
1 tablespoon butter
2 cup unbleached all purpose flour
3/4 cup corn meal
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cup sugar
2 lemons zested
1/3 cup lemon juice
3/4 cup greek yogurt
2 teaspoon vanilla
3 eggs
3/4 cup milk

For the glaze:
2 cups powdered sugar
juice of one lemon

Photo: Abby Thome

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the lemon zest and white sugar until the sugar becomes fragrant. Add the lemon juice, Greek yogurt, vanilla, and eggs. Stir together well. Add milk until well combined.

Slowly add the dry ingredients to the wet, just until incorporated.

In your bundt pan, smear the butter all of the bottom and sides. Sprinkle the brown sugar on the bottom of the pan, and layer blueberries along the bottom of the pan.

Lastly, pour the batter over the thick layer of blueberries, covering them.

Bake at 350 degrees F for 40 to 50 minutes. Until the bundt cake is barely golden and a toothpick comes out clean once inserted. Let cool on a wire rack for 15-20 minutes. Turn the bundt pan over onto your serving dish, tap the bottom and let the cake release from the pan. Let the cake cool completely before adding the glaze.

For the glaze:

Whisk together ingredients, adding more powdered sugar if the glaze is to runny or more lemon juice if the glaze is to thick. You want a nice pourable consistency.

Glaze to your desire. Let the cake set and serve!