Blueberry Cornmeal Cake

Blueberry Cornmeal Cake is featured in Bread Over Troubled Water, the 8th Bread Shop Mystery. It’s a lovely light cake, which can also be made gluten free. It’s great when served with homemade whipped cream!


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest from 2 lemons 
  • 1 1/2 cups all-purpose flour or cup for cup gluten free flour
  • 1/2 cup medium-grind yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1 1/2 cups cups fresh blueberries


  1. Preheat oven to 350°F. Butter or grease an 8-inch springform pan. You can also cut a parchment round to fit the bottom of the pan.
  2. Stir together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  3. Cream sugar and butter using stand mixer or hand held mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add lemon zest.
  4. Add dry ingredients to butter mixture, alternating with buttermilk End with flour mixture.
  5. Pour batter into prepared cake pan. Sprinkle fresh blueberries on top.
  6. Bake at 350 degrees for approximately 40-50 minutes. The cake should starts to pull away from the sides of the pan and springs back when lightly pressed in the center with a fingertip.
  7. Cool in pan 10 minutes. Remove cake from springform pan; serve warm or at room temperature.