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Blueberry Polenta Cake


1 1/2 cups all purpose flour
1/2 cup stone ground corn meal
1 teaspoon Rumford Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1/4 cup honey
3/4 cup sugar
2 eggs, lightly beaten
2 tablespoons lemon zest
1 cup sour cream
1 1/2 cups blueberries


Brush a 9 x 5 loaf pan or a 9" springform pan with butter, sprinkle with flour and tap out the excess. Preheat the oven to 350 degrees. Set a rack in the middle of the oven.

Sift together the flour, corn meal, baking powder, baking soda and salt. Set aside.

Using a stand mixer or hand held beaters, cream the butter, honey and sugar for 3 minutes. Add the beaten egg very slowly to incorporate. Stop and scrape the bowl a few times. Set the speed on low and mix in half the flour mixture till blended. Stop and scrape the bowl. Add the lemon zest and sour cream and mix thoroughly. Finally, add the remaining flour. Stop and scrape the bowl to assure it is evenly mixed, increasing the speed and blending each addition till smooth and creamy. Increase the speed at the end for about 30 seconds. Fold in the blueberries with a rubber spatula.

Spread the batter evenly in the prepared pan. Bake for about 55 minutes for the loaf pan, about 45 for the springform, or until a wire cake tester pressed in the center comes out clean. Cool on a rack, run an offset spatula around the inside edges of the pan for a smooth release. Cool and serve. Makes about 12 to 15 slices.


Blueberries are in! Lemon always brings out their best taste and honey helps lock in the moisture. The berries may sink to the bottom of the cake, but I don't mind at all. I hope you don't either.