Blueberry Cornmeal Cake

This recipe is unintentionally gluten free and a perfect way to use up all the berries that you might have going soft in your refrigerator.

Ingredients:

• 1/2 cup of unsalted butter; room temperature

• 1 cup of granulated sugar

• 2 eggs

• Zest from 2 lemons

• 2 cup of almond flour

• 1 cup of medium-grind yellow cornmeal

• 2 tsp of baking powder

• 1/2 tsp of baking soda

• 1/2 tsp of kosher salt

• 1 1/2 cups of buttermilk

• 1 1/2 - 2 cups of blueberries (or any berries you have on hand)

Preheat your oven to 350F and prep a 9 inch round cake pan with parchment paper and butter. Set that aside for later.

In the bowl of a stand mixer with the whisk attachment, cream together the butter and sugar until it is light and fluffy.

Add in the eggs and beat again. Add the zest and beat again.

While that is mixing, in another bowl, mix together the almond flour, cornmeal, baking powder, baking soda and salt. Set aside.

Pour in about half of your dry mixture into the mixer with 1 cup of the butter milk. Mix. Add the rest of the dry mixture and the butter milk and mix again.

Pour about 2/3 of the batter into your prepped cake pan. Sprinkle a small handful of blueberries down. Pour in the remaining batter and then cover the top with blueberries, sort of pushing them into the batter.

Bake for about 40 - 50 minutes, or until the sides of the cake slightly come away from the sides of the pan and the middle is cooked through.

Let cool and serve with vanilla ice cream or whipped cream.