Blueberry Lemon Cornmeal Bundt Cake with Brown Sugar Topping
A tender, rustic bundt cake featuring cornmeal's subtle texture paired with bright lemon and juicy blueberries. The unique upside-down technique creates a caramelized brown sugar crown when inverted, while Greek yogurt and buttermilk ensure exceptional moisture. Perfect for brunch gatherings, afternoon tea, or summer entertaining when blueberries are at their peak. The cornmeal adds gentle grittiness that complements the fruit beautifully, setting this apart from typical lemon-blueberry cakes.
Ingredients
- ⅓ cup brown sugar
- 3 cups fresh blueberries
- 1 Tbsp butter
- 2 cups unbleached all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ¾ cup cornmeal
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ cups sugar
- 2 lemons lemons, zested
- ⅓ cup lemon juice
- ¾ cup Greek yogurt
- 2 tsp vanilla
- 3 eggs eggs
- ¾ cup buttermilk
- 2 cups powdered sugar
- 1 lemon lemon, juiced
- lemon zest
Instructions
- 1
Whisk together flour, cornmeal, baking powder, baking soda and salt in medium bowl, set aside
- 2
Whisk lemon zest and white sugar in large bowl until fragrant
- 3
Add lemon juice, Greek yogurt, vanilla and eggs, mix well
- 4
Add buttermilk and stir until combined
- 5
Slowly add dry ingredients to wet, stirring just until incorporated
- 6
Grease bundt pan sides and bottom with butter
- 7
Sprinkle brown sugar onto butter
- 8
Pour blueberries along bottom in even layer
- 9
Pour batter over blueberries
- 10
Smooth batter into even layer covering blueberries with spatula
- 11
Bake until barely golden and toothpick comes out clean
- 12
Cool on wire rack
- 13
Invert bundt pan onto serving dish, tap bottom and release cake
- 14
Cool completely before glazing
- 15
Whisk together glaze ingredients, adjusting consistency with powdered sugar or lemon juice
- 16
Apply glaze
- 17
Zest fresh lemon over wet glaze
- 18
Let cake set before serving
Tips
Coat blueberries lightly in flour before adding to prevent sinking during baking.
Don't overmix the batter once flour is added to keep the cake tender.
Cool completely before glazing to prevent the glaze from melting and running off.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead without glaze. Add glaze just before serving.
Slice with sharp knife, serve at room temperature or slightly warm.
Common Mistakes
Don't open oven door during first 30 minutes to avoid collapse
Ensure bundt pan is well-greased to avoid sticking during release
Wait for complete cooling to avoid glaze melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing. Toss them in a little flour first to prevent excessive bleeding and sinking during baking.
What if my glaze is too thick or too thin?
Add more powdered sugar to thicken or more lemon juice to thin. The consistency should coat the back of a spoon but still drip easily.
How long will this cake keep fresh?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. The cake actually improves after a day as flavors meld.