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Lemon Cornmeal Cake with Lemon Glaze and Crushed Blueberry Sauce
- 1 1/2 cups (packed) powdered sugar, sifted
- 2 tablespoons (or more) fresh lemon juice
- 1 1/2 cups all purpose flour
- 1/3 cup yellow cornmeal
- 3/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon finely grated lemon peel
- 3/4 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- Crushed-Blueberry Sauce
Directions:View on Bon Appetit
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