Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce
From Bon Appetit

Lemon Glaze:
1-1/2 cups packed powdered sugar, sifted
2 Tablespoons (or more if needed) fresh lemon juice

Cake:
1-1/2 cups all-purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 Tablespoon lemon zest
3/4 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled

Crushed-Blueberry Sauce
3 cups fresh blueberries or frozen, thawed, divided
2/3 cup (packed) golden brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
Pinch of salt