Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce

I made this DELICIOUS cake for our Dad's on Fathers Day and wanted to put it on the blog because it was so very good.  I also made a corn ice cream to go with it, which complemented the cake beautifully.  Cake from Bon Appetit April 2009 and the ice cream is a Casa Clark original.

Glaze
1 1/2 c (packed) powdered sugar, sifted
3 Tbsp (or more) fresh lemon juice

Cake
1 1/2 c AP flour
1/3 c yellow cornmeal (I used my homemade cornmeal)
3/4 c sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
2 large eggs, lightly beaten
2 large lemons zested
3/4 tsp vanilla extract
1 stick unsalted butter, melted, cooled
Crushed - Blueberry Sauce

Line the bottom of a 9" cake pan with parchment paper and butter.  Preheat oven to 350.

Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl and set aside.

Combine the buttermilk, eggs, zest, vanilla, and butter in a bowl and add to the flour mixture.  Don't mix together, but just gently fold the liquid into the dry ingredients and stop once everything is moist.

Scrape the batter into the prepared pan and spread evenly.  Bake for 30 min or until sides pull away a bit.
Make the glaze by combining the sugar and lemon juice together until smooth.  If it is too thick add more lemon juice to achieve the consistency you want.

Immediately run knife around edges, place cooling rack on top, and with oven mitts on invert the cake onto the rack.  Add the glaze and spread to within 1/2" of the edge.  Cool Completely.  Top with Blueberry Sauce when served.

Crushed Blueberry Sauce
3 c fresh or frozen blueberries, thawed, and divided in half
2/3 c golden brown sugar
2 tsp fresh lemon juice
1 large lemon zested

Combine 1 1/2 c of blueberries, sugar, lemon juice, and zest in a sauce pan on cook over med heat until it comes to a simmer.  Reduce heat to med - low and continue cooking until the berries are very soft and liquid is syrupy, stirring often, about 7 min.  Remove from heat; add remaining blueberries.  Using the back of a spoon gently press the blueberries onto the side of the pan and crush.  Can be made up to 2 days ahead and stored in the refrigerator.

Corn Ice Cream (Casa Clark original recipe)

1 1/2 c heavy cream
1 1/2 c raw milk
1 c sugar
4 ears of sweet corn, kernels removed, and pulped (scrape with the back of knife once the kernels have been removed)
12 egg yolks
1/2 tsp of freshly grated nutmeg
1 1/2 tsp of vanilla extract

Bring the cream, milk, sugar, and corn to a simmer in a pot over medium heat.  Meanwhile, beat the egg yolks in stand mixer on medium speed for 4 min.  Temper the eggs with 1/3 of the milk mixture and add to the pot.  Continue cooking until thickened.  Strain the mixture into a clean bowl, cover with plastic wrap (directly on the custard), and place in ice bath.  Cool completely.  Once cooled add the nutmeg and vanilla and follow manufacturers instructions on your ice cream maker.  Freeze at least 4 hours and enjoy.