GLAZED LEMON CAKE with CRUSHED BLUEBERRY SAUCE

GLAZED LEMON CAKE with CRUSHED BLUEBERRY SAUCE

CAKE
PREHEAT OVEN to 350°F. Butter one 9-inch round cake tin with two inch side and line bottoms with parchment. (if using spring form pan be sure parchment paper covers lip on bottom of pan; mark the diameter, cut a little larger and cut darts to pleat the paper - this will help to loosen the cake from the pan)
In a large bowl, combine and  whisk to blend:	1 1/2 cups rice flour 1/3 cup yellow cornmeal 3/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt
Melt and cool to room temperature:	1/2 cup (1 stick) unsalted butter
In a  small bowl, whisk together well:	1 cup buttermilk or yogurt 2 large eggs 1 tablespoon finely grated lemon peel 3/4 teaspoon vanilla extract
Pour melted butter into flour mixture. Mix to a crumb texture. Gently fold in the buttermilk (or yogurt) mixture. Do not over-mix: fold until just blended (the batter will appear lumpy). Scrape batter into cake tin; spread evenly. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 to 40 minutes.
GLAZE
Combine in a small bowl:	1½ cups icing sugar 2 tbsp or more lemon juice, freshly squeezed 2 tbsp butter, melted
Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside. Immediately upon removing cake from the oven, run a knife around outside edge of cakes. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert again so cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
CRUSHED BLUEBERRY SAUCE
In a medium saucepan, combine:	1½  cups fresh blueberries or frozen, thawed 2/3 cup (packed) golden brown sugar 2 teaspoons fresh lemon juice 1/2 teaspoon finely grated lemon peel Pinch of salt
Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer, stirring often, until berries are very soft and liquid is syrupy, about 7 minutes.
Remove from heat and add:	1½  cups more blueberries
Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. May be served warm or chilled.  Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
FoodNotes: 1. If a sugar-coated glaze is preferred, combine 2 tbsp lemon juice and ½ cup granulated sugar. Poke holes in the cake with a round toothpick. Spread the glaze over the cake immediately after removing from the oven. 2. Blueberry sauce may be made two days ahead of time; cooled and chilled and served chilled or re-warmed if desired. 3.  The cake may also be served warm from the oven.