This Lemon Blueberry Cornmeal Butter Cake celebrates blueberry season with a rich, dense crumb and a gentle cornmeal crunch. It is buttery and fragrant with lemon zest, balanced by tangy sour cream and a crunchy streusel topping.
Lemon Blueberry Cornmeal Cake
This cake is versatile enough for breakfast with coffee, a casual brunch, or a simple dessert. It comes together quickly—no need to cream butter and sugar separately or use multiple bowls. The batter mixes in one go, and fresh blueberries are recommended because they keep their shape and deliver bright bursts of flavor without turning the batter purple.
The combination of fine cornmeal, lemon zest, and sour cream yields a tender interior with a slightly sandy texture from the cornmeal that is pleasant rather than gritty. The streusel adds a sweet, crisp finish that elevates the cake without overpowering it.
Why You’ll Love This Cake
- Balanced Texture – Fine cornmeal gives a delicate crunch while the butter keeps the cake rich and moist.
- Easy Preparation – Mix the cake ingredients together, fold in the berries, top with streusel, and bake.
- Bright Flavor – Lemon zest and sour cream add freshness and depth.
- Crunchy Streusel – A buttery topping that bakes to a satisfying crisp.
- Flexible Serving – Serve warm or at room temperature for breakfast, snacks, or dessert.
Recipe Shopping List
Below are the key ingredients to have on hand. For exact quantities, see the recipe card included later in this post.
- Salted butter – adds richness; salted butter eliminates the need to add extra salt.
- All-purpose flour – forms the cake’s base and is used in the streusel.
- Fine-ground cornmeal – use fine rather than coarse for a tender crumb.
- Baking powder – helps the cake rise and keeps it light.
- Sugar – sweetens both the batter and the streusel topping.
- Large eggs – contribute structure and moisture; room temperature blends best.
- Vanilla extract – rounds out the flavors.
- Fresh lemon zest – brightens the cake; grate with a microplane for best results.
- Sour cream – keeps the crumb moist and tender.
- Fresh blueberries – fold in gently to avoid crushing.
- Ground cinnamon – warms the streusel.
- Cold butter (for streusel) – cut into the dry ingredients for a crumbly texture.
How To Make This Recipe
This overview outlines the main steps. Follow the detailed recipe card below when you bake.
- Mix the batter – Combine all cake ingredients except the blueberries in a mixer and blend on low until combined, about 2 minutes.
- Fold in blueberries – Gently fold them into the batter so they remain intact.
- Prepare streusel – Rub cold butter into the streusel ingredients with a pastry cutter or your fingers until you have coarse crumbs.
- Assemble – Spoon batter into a greased 8×8-inch pan and sprinkle streusel over the top.
- Bake – Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
Recipe FAQ
More Blueberry Ideas
- Blueberry Lemon Cupcakes
- Easy Berry Crisp
- Blueberry Lemon Poke Cake
- Meyer Lemon Blueberry Bread
- Blueberry Syrup
Lemon Blueberry Cornmeal Butter Cake
A favorite spring and summer cake that highlights fresh blueberries and the subtle texture of cornmeal. Serve warm or at room temperature for breakfast, brunch, or dessert.
Ingredients
Cake
- 1 stick (½ cup) salted butter, softened
- 1 cup all-purpose flour
- ½ cup fine cornmeal
- 2 teaspoons baking powder
- 1 cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 teaspoon freshly grated lemon zest
- ⅓ cup sour cream
- 2 cups fresh blueberries
Streusel
- ½ cup sugar
- 6 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- ¼ teaspoon ground cinnamon
- 4 tablespoons cold butter, cubed
Instructions
- Preheat the oven to 350°F (175°C).
- Place all cake ingredients except the blueberries into a mixer and blend on low for about 2 minutes until just combined. Gently fold in the blueberries.
- Mix streusel ingredients with a pastry cutter or fingers until crumbly, then sprinkle evenly over the batter.
- Grease an 8×8-inch baking pan and spoon in the batter. Bake for 45–55 minutes, or until a tester inserted in the center comes out with moist crumbs but not wet batter.
- Allow the cake to cool slightly before slicing. It can be served warm or at room temperature.
Nutrition Information (per serving)
Calories: 313 • Total Fat: 14g (Saturated: 8g) • Cholesterol: 65mg • Sodium: 189mg • Carbohydrates: 45g • Fiber: 1g • Sugar: 28g • Protein: 3g