Almond Corn Cake with Lemon Sauce

Although great year round, my favorite time of the year to make this cake is when blueberries are in season. The almond and corn meals combine to make a perfectly moist cake and olive oil adds a surprisingly buttery sensation. However, it’s the brilliant triple combination of blueberries, lemon, and corn that puts this recipe over the top. While the cornmeal’s flavor is subtle, it adds an essential lightness and soft texture to this crowd-pleasing dessert.

Almond flour is available in most grocery stores but, as we all know, fresh ground is better! I use raw almonds and grind them in my mini food processor. Add the almonds and pulse until the ground almonds start to climb up the sides of the processor. It only takes about two minutes.


1/2 Cup fresh ground corn meal (Nothstine Dent from the 2012 share, also available for sale at Wheatberry)
1/2 Cup fresh ground wheat flour (Turkey Red from 2012 share, also available for sale at Wheatberry)
1 1/2 Cups fresh ground raw almonds
2 tsps. baking powder
1/4 tsps. salt
1 Cup sugar
1 juice and rind of one lemon
3/4 Cup olive oil
1/2 Cup milk
2 eggs

1-2 Tbsp. lemon juice
grind from half a lemon
1 Cup confectioners’ sugar

Preheat oven to 325℉. Line the bottom of an 8″ removable bottom cake pan with a circle of parchment paper. In a large bowl combine corn meal, wheat flour, almond meal, baking powder, salt, and sugar. In a smaller bowl lightly beat the eggs and, while stirring, add the olive oil, milk, lemon juice and lemon rind. Slowly add the wet ingredients to the dry and mix just until combined. Pour into the prepared baking pan and bake until lightly brown on top, 50-60mins.

Let cool for five minutes on a wire rack then invert onto the rack, remove the parchment paper, and return upright on a serving plate. Once cool, drizzle the icing on top and sides. Serve in wedges, scattered with fresh blueberries.

—Walter, Shareholder and Community Outreach