This Lemon Blueberry Cornmeal Butter Cake is the kind of thing that makes blueberry season worth waiting for. It’s rich, dense, and buttery with just enough cornmeal to give it a little crunch in the crumb.
Lemon Blueberry Cornmeal Cake
This cake is perfect for almost any occasion. You can serve it for breakfast with coffee or save it for dessert, but either way, it’s not going to last long once people get a taste.
The batter comes together fast. Just throw everything in the mixer and go. No need for separate bowls or complicated steps.
You’ll want to use fresh blueberries if you can. They hold their shape better in the batter and don’t bleed like frozen ones tend to. That pop of flavor paired with tangy sour cream and lemon is spot on.
This is one of those crowd-pleaser cakes that looks simple but hits all the right notes. Tender inside, crisp on top, and loaded with flavor.
Why You’ll Love This Dish#
- Perfect Texture – The cornmeal adds a soft crunch that sets it apart from other butter cakes.
- Fast and Easy – Mix everything in one bowl. No need to cream butter and sugar separately.
- Bright and Buttery – Lemon zest and sour cream keep it balanced and rich.
- Topped With Streusel – Adds a crunchy, sweet layer that finishes the cake beautifully.
- Versatile – Serve it for brunch, snack, or dessert.
Try my Blueberry Muffins!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Salted Butter – Gives the cake richness and a little extra flavor. No need to add salt separately.
- All-Purpose Flour – The base of the cake and streusel; sturdy but tender.
- P.A.N. Cornmeal – Adds texture and a slightly sweet, earthy flavor. Fine-ground is best here.
- Baking Powder – Helps the cake rise and stay light.
- Sugar – Sweetens both the batter and the streusel topping.
- Large Eggs – Provide structure and moisture. Room temp blends better.
- Vanilla Extract – Adds warmth and rounds out the lemon flavor.
- Freshly Grated Lemon Zest – Brightens the whole cake. Use a microplane for best results.
- Sour Cream – Keeps the crumb moist and tender with just a little tang.
- Fresh Blueberries – Juicy, sweet, and tart. Fold in gently to avoid crushing.
- Ground Cinnamon – Warms up the streusel and adds depth.
- Cold Butter (For Streusel) – Cut in to create a crumbly topping that crisps in the oven.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Mix Cake Batter – Combine all cake ingredients except blueberries in a mixer. Mix on low for 2 minutes.
- Add Blueberries – Gently fold them in so they stay whole.
- Make Streusel – Use fingers or a pastry cutter to mix the streusel into coarse crumbs.
- Assemble – Spoon batter into a greased 8×8 pan and top with the streusel.
- Bake – Bake at 350°F for 45–55 minutes, or until a tester comes out with moist crumbs.
Recipe FAQ
Yes, but don’t thaw them first. Toss them in a bit of flour to help prevent bleeding into the batter.
Store covered at room temp for up to 2 days or refrigerate for up to 5. It reheats well in the microwave for about 10 seconds a slice.
Greek yogurt works just as well and gives a similar texture and tang.
Yes, bake it in a 9×13 pan. It may need a few extra minutes in the oven.
Use a fine-ground cornmeal for a tender crumb. Avoid coarse or stone-ground types for this recipe.
More Blueberry Recipes
- Blueberry Lemon Cupcakes
- Easy Berry Crisp
- Blueberry Lemon Poke Cake
- Meyer Lemon Blueberry Bread
- Blueberry Syrup
Lemon Blueberry Cornmeal Butter Cake
Easily one of my favorite recipes of the spring. I look forward to blueberry season especially because of this cake. Cornmeal adds such a surprising texture to this sweet cake that can be served for breakfast or dessert.
Ingredients
Cake
- 1 stick salted butter, softened
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon freshly grated lemon zest
- 1/3 cup sour cream
- 2 cups fresh blueberries
Streusel
- 1/2 cup sugar
- 6 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter, cubed
Instructions
- Preheat over to 350.
- Place all of the cake ingredients (minus the blueberries) into a mixer, and mix on low speed for 2 minutes - or until well combined. Gently fold in the blueberries to the batter.
- Mix together the streusel ingredients with a pastry blender or your fingers until the mixture is crumbly and combined. Sprinkle on top of the cake batter.
- Prepare an 8x8 baking pan with baking spray, and spoon the batter into the prepared pan. Bake for 45-55 minutes, or until a tester comes out with moist crumbs.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 313Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 65mgSodium: 189mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 3g