Blueberry-Corn Tea Cake with Lime Glaze

Fresh berries and a tangy lime glaze make this blueberry-corn tea cake the perfect summer treat.

By Yankee Magazine

Jul 28 2023


Blueberry-Corn Tea Cake with Lime Glaze

Photo Credit : Styled and photographed by Liz Neily

This corn tea cake uses cornmeal instead of fresh corn, but we couldn’t resist getting some wild Maine blueberries into the mix. Fresh ones come into season in July, and if you’re determined to add some fresh corn kernels to the cake, just subtract an equal amount of blueberries. The lime glaze really makes the blueberry-corn tea cake sing.


8 servings

For the cake


6 tablespoons salted butter, softened, plus more for greasing pan
1/2 cup granulated sugar
1 large egg, at room temperature
1 tablespoon freshly grated lime zest (about 1 lime’s worth)
2 cups (245 grams) all-purpose flour
1/3 cup (60 grams) medium-grind yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 cup 2% or full-fat Greek yogurt
2 tablespoons freshly squeezed lime juice
¾ cup frozen wild blueberries or 1 cup fresh cultivated blueberries


Preheat the oven to 350°F and set a rack to the middle position. Butter a 9-by-5-inch loaf pan and set aside.

In a large bowl, using a stand or handheld mixer, beat butter and sugar on medium-high speed for 3 minutes, scraping down the sides of the bowl with a spatula halfway through. After 3 minutes, scrape down the sides again and beat for 1 more minute. Then add egg and lime zest, scrape the sides, and beat until fluffy.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

Add half the dry ingredients to the butter mixture and beat on low speed to combine. Scrape down the sides of the bowl. Add the yogurt and lime juice; beat until smooth. Add the last of the dry ingredients; beat until combined. Fold in half the berries. Pour into the loaf pan (batter will be thick) and sprinkle with the remaining berries.

Bake until the cake starts to pull away from the sides of the pan and the center is set, 50 to 60 minutes.

Meanwhile, make the glaze.

For the glaze


1½ tablespoons lime juice
¾ cup powdered sugar


In a small bowl, whisk together the lime juice and powdered sugar.

When the cake is done, use a skewer or toothpick to poke the top all over. Pour the glaze over the cake and let it sit for 10 minutes, then remove the cake from the pan and let it cool on a wire rack.