Lemon Blueberry Cornmeal Cake

Ingredients

• 190g (1½ cups) all-purpose flour
• 75g (½ cup medium-grind) yellow cornmeal
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1¼ cups fresh blueberries 
• 115g (½ cup) unsalted butter, room temperature
• 200g (1 cup) granulated sugar
• Zest from 1 large lemon
• 2 large eggs
• 160ml (⅔ cup) buttermilk
• ¼ cup blueberries extra for topping

Instructions

1. Preheat oven to 350°F (180ºC) ten minutes before baking. Grease and flour or line with parchment a 9 x 5 inch (23 x 13cm) loaf pan. Sift the flour, cornmeal, baking powder, baking soda and salt. Stir in 1¼ cup blueberries. Set aside.
2. Using a stand/hand mixer, beat the butter, sugar and lemon zest until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Using a wooden or metal spoon alternately fold in three batches of flour and 2 batches of buttermilk, starting with the flour.
5. Spoon the  batter into the prepared pan, arrange the remaining ¼ cup blueberries on top and bake 45-50 minutes until golden and a toothpick inserted in the centre comes out clean.
6. Remove from the oven and let cool in the pan about 10 minutes. Transfer to a cooling rack. Serve warm or at room temperature.
7. For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350ºF (180ºC) for 50 minutes. 

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