It’s blueberry season here in So-Co (aka Southern Connecticut ~ hey..just trying to be hip like NOLA and So-Cal) and I just can’t get enough of these giant, button-sized, no, QUARTER -sized beauties.
I’ve put up a few jars, eaten ‘em out-of-hand, in salads, in pies – hand and regular, in muffins and “Laurie” buckles and I’ve even topped grilled chicken brochettes with a jalapeno spiked blueberry jam. Sounds like I’m hosting a blueberry fest here in my So-Co house.
This past Sunday, knowing that I had a ton of blueberries in the fridge, I happily volunteered for dessert duty. Clearly, the juicy, sweet, So-Co blueberries would take center stage but they needed the perfect supporting actor to highlight their star-power. Partnering with such a big flavor like blueberry requires a delicate balance as all the elements must hold their own and be stand-only spectacular. I was thinking lemon for flavor and something a bit crumbly in texture – just right for soaking up the juicy berries. Shortcakes would have been a nice option but I went with a recipe I did for Bon Appetit a few years back: Glazed Lemon Cornmeal Cake. This zesty, one layer number mixes up quickly & easily with no power tools needed. Best of all, it’s glazed straight from the oven so in less than 40 minutes (most of which is hands-free, baking time) you’ve got dessert ready to go.
These two recipes are stand-alone delicious…even if you don’t live in So-Co.
Worth Noting:
* “Switch-Ins” are, once again, listed for this recipe. Like in Desserts 4 Today, this section offers variations for the add-ins as well as different flavoring options. So.. if you’re not wild for lemon, or you want to mix your berries..I’m giving you permission to switch –in some ingredients and flavors that you might like better.
* The cake can be made ahead and stowed at room temperature for up to 3 days but is at its best when served within 24 hours.
* My friends at Bon Appetit like a slightly thicker layer of glaze than I have listed here. If that sounds tasty to you, increase the confectioners’ sugar to 1 1/2 (6 ounces) and use 2 tablespoons of lemon juice.
* The compote can be served hot or cold. It can be stowed in the fridge for 5 days or in the freezer for up to 1 month.
* The compote also makes a killer ice cream topper and…I like to add a spoonful or two into my morning oatmeal.
Tips 4 Success:
* Mixer? No mixer needed for this recipe. Just two bowls, a whisk and a rubber spatula is all you’ll need!
* Cake pans: I recommend buying heavy –duty, light colored aluminum cake pans with straight sides and avoid ones with dark or non-stick finishes. This recipe calls for one 9-inch pan.
*Non-Stick Liners: there are two non-stick varieties that I recommend and many brands of each available. All share common goals: keep the baked goods from sticking and make clean up easy-breezy and, unless otherwise noted, they are interchangeable. Silicone-coated, fiberglass baking mats come in many sizes and they are sturdy, washable and reusable. Parchment (or baking paper) is silicone-coated paper that can withstand oven temps up to 450F. Available in many forms including rounds, I find the flat sheets the easiest to work with and they can be cut to fit any pan. ps: waxed paper is NOT a substitute!
* Microplane zester: While they come in a variety of shapes and sizes, I like a wide, stainless steel blade with very small and extremely sharp holes or rasps for finely grating zest or ginger. A rubber-coated handle keeps this very sharp tool in control.
*Oven thermometers: Make sure you are cooking at the correct temps by investing in one for the oven. I think the mercury-filled ones are the most accurate. Set it in the center of the oven, heat to 350, wait about 15 or so minutes and check and see if your dial and the thermometer agree. If not, simply adjust your dial up or down to get the correct temp.
The glaze is paste-like and THICK enough to form a heavy ribbon. Just after glazing.. with a little dripping over the edge.. that’s a-ok.
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Lemon Cornmeal Cake with Lemon Glaze
Makes 8 to 10 servings.
1 recipe Crushed So-Co Blueberry Compote (see below)
For the Glaze:
- 1 cup confectioners’ sugar, sifted if lumpy
- 4 teaspoons fresh lemon juice
For the Cake:
- 1 ¾ cup all purpose flour
- 1/3 cup finely ground yellow cornmeal
- 3/4 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon finely grated lemon rind
- ¾ teaspoon pure vanilla extract
- 4 ounces (8 tablespoons) unsalted butted, melted and cooled
To make the Glaze:
In a small mixing bowl, combine the confectioners’ sugar and the lemon juice. Stir with a spoon until smooth, thick and paste-like. Set aside.
To make the Cake:
Position an oven rack in the center of the oven. Heat oven to 350 degrees. Lightly grease the sides of a 9 x 2-inch round cake pan and line the bottom with parchment.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended. In a small bowl, combine the milk, eggs, lemon zest and vanilla and whisk until well blended. Pour the liquid over the dry ingredients along with the melted butter. Using a rubber spatula, gently fold (no stirring) until just blended. Scrape into the prepared pan and spread evenly. Bake until the top is pale golden brown and a pick inserted in the center comes out clean, 30 to 33 minutes.
Immediately run a knife around the inside edge of the pan to loosen the cake. Using pot holders to protect your hands, place a wire cooling rack or large flat plate on top of the cake pan and, holding onto both pan and plate, invert the cake. Lift the pan up from the cake and peel off parchment, if necessary. Place a wire cooling rack on the bottom of the cake and flip the cake one more time so that it is top side up. While the cake is still piping hot, drop small amounts of the glaze onto the top of the hot cake and spread evenly with a small metal spatula to within ½-inch of the edge. Let cool completely before transferring to a flat serving plate.
Crushed So-Co Blueberry Compote
Makes about 2 cups.
- 3 pints fresh blueberries, rinsed and dried
- 2/3 cup granulated or firmly packed light brown sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon finely grated lemon zest
- Pinch of table salt
In a medium saucepan, combine 1 ½ cups of the blueberries (about ½ of the total amount), brown sugar, lemon juice, lemon zest and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer, stirring constantly, until the berries are soft and the liquid is syrupy, about 3 minutes. Slide the pan from the heat and add the remaining blueberries. Using the back of a spoon, gently press the fresh blueberries against the side of the pan until lightly crushed.
For the Compote
Switch-Ins:
–In place of the lemon juice and zest, switch in one or more of the following:
- 1 teaspoons finely grated orange zest
- 2 teaspoon orange juice
- 1/4 to 1/2 teaspoon ground cinnamon
— In place of the brown sugar, switch in the following:
- 2/3 cup granulated sugar
For the Glaze
Switch-Ins:
— In place of the lemon juice, switch in the following:
- 4 teaspoons orange juice
For the Cake
Switch-Ins:
–In place of the lemon zest, switch in the following:
- 1 tablespoon finely grated orange zest
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