Lemon and Cornmeal Berry Farm Loaf: A Slice of Sunshine!

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This Lemon and Cornmeal Berry Farm Loaf has just the right amount of sweetness, and good bite with the lemon and a wee bit of crunch with the cornmeal (just enough for you to notice!! It freezes so well that you might want to make two!!

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Picture this: A lazy Sunday morning, sunlight streaming through the windows, the smell of freshly baked goodness wafting through the house. You take a bite of a warm, tender slice of Lemon and Cornmeal Berry Farm Loaf, and suddenly, everything in the world seems just right. This loaf is more than just bread; it’s a ray of sunshine in baked form, the perfect marriage of zesty lemon, sweet berries, and the unique texture of cornmeal. Let’s find out what makes this loaf so special, how to keep it fresh for those inevitable cravings, and how to tweak it to fit your pantry and taste buds.

Also, if you remember, I have another farmhouse loaf (a blueberry version) in my cookbook – the beautiful photo is below! I love that recipe as well but this one has the added crunch of the cornmeal – which I love!!!

Lemon and Cornmeal Berry Farm Loaf

The Bright and Beautiful Loaf

Lemon and Cornmeal Berry Farm Loaf is a delightful treat that feels like a sunny summer day wrapped in a cozy blanket. The tartness of lemon perfectly complements the sweetness of berries, while the cornmeal adds a subtle crunch that takes each bite to the next level. It’s the kind of loaf that makes you feel like you’re biting into a slice of the countryside, even if you’re in the middle of a bustling city.

What You’ll Need To Make This Lemon and Cornmeal Berry Farm Loaf

  • all purpose flour
  • sugar (granulated and icing)
  • cornmeal
  • eggs
  • oil
  • applesauce (optional)
  • buttermilk/yogurt
  • vanilla
  • lemon
  • baking powder and soda
  • berries

Freezing Instructions: Savoring the Sunshine Later

Life can get busy, and sometimes you just can’t finish a whole loaf before it starts to lose its charm. Fear not! This loaf freezes beautifully, letting you enjoy its summery flavors whenever the mood strikes. Here’s how to do it:

  1. Cool Completely: Make sure the loaf is completely cool before freezing. This prevents ice crystals from forming and keeps your loaf from getting soggy when you defrost it.
  2. Slice It Up: Slice the loaf into your preferred thickness. This makes it easy to grab just the amount you need without having to thaw the entire loaf.
  3. Wrap It Right: Wrap each slice tightly in plastic wrap. For extra protection, place the wrapped slices in a freezer-safe bag or airtight container.
  4. Label and Date: Don’t forget to label the bag with the date. While the loaf can last up to three months in the freezer, you’ll probably eat it well before then.
  5. Thawing Magic: When you’re ready to enjoy a slice, simply take it out of the freezer and let it thaw at room temperature. For a warm, fresh-from-the-oven taste, pop it in the microwave for a few seconds or toast it lightly.

Substitutions: Make It Your Own

One of the best things about baking is the freedom to experiment and tailor recipes to your taste and dietary needs. Here are some fun substitutions to try with your Lemon and Cornmeal Berry Farm Loaf:

  • Flour Power: If you’re out of all-purpose flour, you can use whole wheat flour for a heartier loaf. For a gluten-free version, try a 1:1 gluten-free flour blend.
  • Berry Mix-Up: Don’t limit yourself to just one type of berry. Mix and match blueberries, raspberries, strawberries, or even blackberries. Fresh or frozen, they all work wonderfully.
  • Sweet Swaps: Substitute honey or maple syrup for sugar (only sub in 1/4 of the sugar at first to see how it bakes up!!) to add a different layer of sweetness. You can also use coconut sugar (you can replace all of the granulated sugar for coconut sugar!) for a slightly caramel-like flavor.
  • Dairy-Free Dream: Use almond milk, soy milk, or oat milk with some vinegar instead of buttermilk or dairy-free yogurt.
  • Egg Alternatives: For a vegan loaf, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or a commercial egg replacer.

Nutritional Benefits: A Healthy Indulgence

Indulging in a slice of Lemon and Cornmeal Berry Farm Loaf doesn’t just make your taste buds happy; it’s also packed with some pretty impressive nutritional benefits (nutritional information verified here):

  • Berries Galore: Berries are a superfood, rich in antioxidants, vitamins, and fiber. They help fight inflammation, boost heart health, and support skin health.
  • Lemon Zing: Lemons are loaded with vitamin C, which is great for your immune system. They also have antioxidants and can aid in digestion.
  • Cornmeal Crunch: Cornmeal is a good source of fiber, which helps with digestion. It also provides essential minerals like iron and magnesium.
  • Healthy Fats: If you use olive oil or coconut oil, you’re adding healthy fats that can help keep your heart in tip-top shape.

So, the next time you’re looking for a treat that’s both delicious and nourishing, look no further than a slice of Lemon and Cornmeal Berry Farm Loaf. Whether you’re enjoying it fresh from the oven or thawed from your freezer stash, this loaf is a delightful way to bring a bit of sunshine into your day. Happy baking!

Lemon and Cornmeal Berry Farm Loaf: A Slice of Sunshine! Just Crumbs Blog by Suzie Durigon

Lemon and Mixed Berry Cornmeal Farmhouse Cake

This cake is what you’ll be craving on a Sunday morning with a steaming cup of hot coffee or tea!! And, you’d better invite your neighbours because there is plenty to go around!!



  • 1 3/4 cup buttermilk *see note
  • 1 1/2 cup sugar
  • 1/2 cup applesauce *see note
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • grated rind of one lemon
  • 3 cup flour
  • 1/2 cup cornmeal
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup frozen berries

Glaze (optional…but yummy):

  • Juice of one lemon
  • 2-4 tbsp icing sugar depending on how much juice you get from your lemon


  • Preheat the oven to 350 degrees.  Spray a 9×13″ pan with cooking spray.
  • In a bowl, whisk together buttermilk, sugar, applesauce, oil, eggs, zest and vanilla.  In a separate bowl, mix together flour, cornmeal, baking powder, salt and baking soda.
  • Add the dry ingredients to the wet ingredients and mix just to combine…remember, over mixing makes your cake tough.
  • Fold in blueberries and pour into your prepared pan.
  • Bake for 40-50 minutes.
  • When you pull the cake out of the oven, poke holes randomly over the cake with a fork while it’s warm.
  • Put the lemon juice in a bowl through a sieve to catch any seeds.  Add icing sugar to make it pourable (if you add too much sugar and it gets too thick, just thin it out with a touch of milk).
  • Pour it over the cake through the sieve again (just to make sure you catch anything else!) and the warmth of the cake will soak it up
  • Serve it as a snack cake or plate it on a bed of berry sauce (berries in a pot with a few tbsp of sugar and a few tbsp of water…cook it down and spread over the bottom of the plate before placing the cake on top).
  • Give it a sprinkle of icing sugar and serve it up.


1. If you don’t have buttermilk, you can use 3 tbsp vinegar in a 2 cup measure and fill it with enough milk to measure 1 3/4 cups.  Let it sit for 10 minutes in order for the mixture to thicken or curdle.
Or, if you have some yogurt hanging around, just use that but thin it down a bit with milk depending on what kind of yogurt you have (I had greek yogurt which is quite thick so I used 1 cup yogurt and 3/4 c milk)
2. You can omit the applesauce and use 1 c oil…I’m just trying to save your waistline)