This delicious cornmeal olive oil cake by the ladies (Christy & Kate) at Pomelo capitalizes on the beginning of local blueberry season. Their recipe is perfect for dessert with a scoop of vanilla ice cream or even for breakfast with your morning cup of coffee!
1/2 cup milk
Finely grated zest and juice of 1 lemon
1 1/2 cups raw almonds, finely chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
3/4 cup extra-virgin olive oil, plus more for pan
3 large eggs
1 - 2 pints fresh blueberries (We used berries from Sidhu Farm!)
Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes.
Pulse almonds, in a food processor until finely ground. Transfer to a large bowl; stir in cornmeal, sugar, zest, baking powder, baking soda, and salt. Add oil, eggs, and to milk and whisk until combined. Add half of blueberries to the mixture.
Oil 9-inch pan (I used a cast iron) and pour in batter. Bake until cake is golden and a tester inserted in center comes out clean, about 55 minutes.
Add remaining blueberries to a pan and cook down until gooey. Dust
with confectioners' sugar just before serving and top with stewed berries.