Blueberry Lemon Crunch Cake Recipe

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A delicious and easy recipe made with fresh or frozen blueberries and cornmeal for an added crunchy texture. Enjoy!

Cook time:
Servings: 8


Cost per serving $1.22 view details


  1. Preheat oven to 375 degrees, spray an 8 inch round nonstick baking pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the flour, cornmeal, 1/4 cup granulated sugar, baking powder and salt. Use a wire whisk to mix.
  3. With a rubber spatula or wooden spoon, gently mix the buttermilk, egg, melted butter and vanilla. Mix until combined and do not over mix. Let the batter sit for a couple of minutes.
  4. In the meantime, combine the blueberries, 2 tbsp granulated sugar, and cinnamon in a separate medium bowl. Mix very gently to keep the blueberries whole.
  5. Mix the batter once more and pour into prepared baking pan. Gently spread the blueberries evenly over the cake.
  6. Bake for about 25-35 minutes; after 15 minutes turn the pan around for even baking. Check cake after 25 minutes; a tooth pick or wooden skewer should come out clean. The cake will look beautifully golden in color when ready.
  7. Let the cake cool for about 10-15 minutes. Sprinkle with the powdered sugar and lemon zest. Serve warm and enjoy this refreshing treat!
  8. Makes 8 nice size slices of yummy cake.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 108g
Recipe makes 8 servings
Calories 168  
Calories from Fat 30 18%
Total Fat 3.44g 4%
Saturated Fat 1.98g 8%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 272mg 11%
Potassium 96mg 3%
Total Carbs 32.16g 9%
Dietary Fiber 2.0g 7%
Sugars 16.69g 11%
Protein 2.67g 4%
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