Lemon-Blueberry Corn Cake

Lemon Blueberry Corn Cake
Photo: Andy Lyons
Prep Time:
20 mins
Bake Time:
50 mins
Cool Time:
10 mins
Total Time:
1 hrs 20 mins
1 loaf (16 slices)


  • 1 ⅓ cup yellow cornmeal

  • 1 cup all-purpose flour

  • ¾ cup sugar

  • 2 ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 large lemon

  • 1 egg, lightly beaten

  • 1 5.3 ounce carton plain low-fat Greek yogurt

  • ½ cup milk

  • cup butter, melted

  • 1 ¼ cup fresh blueberries

  • 2 tablespoon sliced almonds

  • 1 tablespoon honey


  1. Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan. In a medium bowl stir together the first five ingredients (through salt). Make a well in center of flour mixture.

  2. Remove 1 tablespoon zest and squeeze 3 tablespoons juice from lemon. In a medium bowl combine lemon zest, 1 tablespoon of the juice, and the next four ingredients (through butter). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spread batter into prepared loaf pan. Sprinkle with almonds.

  3. Bake 50 to 55 minutes or until a toothpick comes out clean. Meanwhile, in a small bowl combine remaining 2 tablespoons lemon juice and honey.

  4. Immediately brush loaf with honey mixture. Cool in pan on a wire rack 10 minutes. Remove; cool completely on wire rack. Wrap and store overnight before slicing.

Nutrition Facts (per serving)

173 Calories
5g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 173
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 23mg 8%
Sodium 155mg 7%
Total Carbohydrate 29g 11%
Total Sugars 13g
Protein 4g
Vitamin C 2.7mg 14%
Calcium 69mg 5%
Iron 0.7mg 4%
Potassium 61mg 1%
Folate, total 21.4mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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