Name: Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
Yield: 8 to 10 Servings
Ingredients: 1 1/2 cups (packed) powdered sugar, sifted; 2 tablespoons (or more) fresh lemon juice; 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; 3/4 teaspoon vanilla extract; 1/2 cup (1 stick) unsalted butter, melted, cooled; Crushed-Blueberry Sauce

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This lemon cornmeal cake recipe boasts both a lemon glaze and a blueberry sauce—clearly, we think that lemon and blueberries are one of the best dessert combinations known to man.

Recipe notes