Lemon Cake with Citrus Glaze and Blueberry Sauce

Ingredients

Glaze
1.5 cups icing sugar
0.5 fresh lemon

Cake:
1/3 cup cornmeal
1.5 cups flour
0.75 cups sugar (with the glaze and sauce this cake is quite sweet, you may want to use a bit less sugar here)
3.5 tsp baking powder
0.5 tsp salt
1 cup buttermilk
2.5 eggs (yes, 2.5)
1 tablespoon lemon peel
1 tsp vanilla
0.5 cup unsalted butter

Blueberry Sauce:
2 cups blueberry
0.5 cup brown sugar
2 tsps lemon juice
0.5 tsp lemon peel
0.25 tsp salt


In a bowl add about 4 tablespoons of juice from the lemon to the icing sugar and mix. Add as much lemon juice as necessary to get the icing sugar into a nice glaze. But don't add too much- it should be fairly thick and not at all runny- somewhere in between liquid and solid. Set aside.


Mix the dry cake ingredients (cornmeal, salt, flour, baking powder and sugar) in one bowl. In a separate bowl mix together the eggs, buttermilk and vanilla. Beat well. Use a grater to collect the lemon peel (finely shredded), and add one tablespoon to the mix. Mix the dry ingredients with the wet ingredients, and add the melted butter. Do not beat together vigourously or you'll get lumps. Instead, use a spatula to gently integrate the two.

Pour the batter into a 2" deep circular cake pan of about 9" in diameter. Place in the oven (preheated to 350F). Bake for 20-30 mins until cooked through the center. Be absoloutely certain the center is properly cooked, but do so without burning the sides.

When cooked, gently remove the cake from the pan and place it rightside up on a wire rack. While the cake is still hot, add the glaze to the top. As the glaze melts you should be able to easily spread it around the top of the cake. Some of it will delightfully drip down the sides.

To make the blueberry sauce, add heat a cup of blueberrys to the brown sugar on a saucepan over medium heat. Throw in the salt, lemon juice and lemon peel. In about 5 mins the sugar should dissolve completely and the blueberrys should have softened into a purple mess. Add the other cup of blueberrys and let the mix simmer until you get the desired sauce consistency.

You can cool and reheat the sauce as desired. When ready to serve, pour over individual slice of cake. Some people find the sauce to add a bit too much sugar- the glazed cake is pretty good without the sauce.