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1
Glaze: Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
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2
Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread.
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3
Set aside.
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4
Cake: Position rack in center of oven and preheat to 350F Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
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5
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
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6
Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl.
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7
Pour buttermilk mixture and melted butter into flour mixture.
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8
Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir).
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9
Scrape batter into pan; spread evenly.
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10
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
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11
Immediately run knife around sides of cake.
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12
Place rack atop cake in pan.
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13
Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
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14
Remove pan from cake.
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15
Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
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16
Stir glaze until blended.
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17
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).
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18
Cool completely.
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19
Serve with Crushed-Blueberry Sauce.
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20
For the Blueberry Sauce: Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan.
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21
Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes.
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22
Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes.
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23
Remove from heat; add remaining blueberries.
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24
Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.
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25
DO AHEAD Can be made 2 days ahead.
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26
Cover and chill.
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27
Serve chilled or rewarm before serving, if desired.
