Or Whatever You Do · by Nicole Johnson★ 4.7
Lemon Blueberry Cornmeal Butter Cake
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 11%
CARBS 67G60% OF CAL
3G FIBER20G OTHER43G TOTAL SUGAR
FAT 18G37% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender butter cake with cornmeal, blueberries, and bright lemon flavor. The cornmeal adds a surprising texture, making it equally suitable for breakfast or dessert.
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View the full recipe on Or Whatever You Do →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 1/2 cup sugar
- 6 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter, cubed
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 11%
CARBS 67G60% OF CAL
3G FIBER20G OTHER43G TOTAL SUGAR
FAT 18G37% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 135mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.