Cooking Instructions
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Step 1
Position rack in center of oven and preheat to 350 degrees F (180 degrees C). Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
Step 2
Combine
All-Purpose Flour (1 1/2 cups)
,
Cornmeal (1/3 cup)
,
Granulated Sugar (3/4 cup)
,
Baking Powder (1 Tbsp)
, and
Salt (1/2 tsp)
in a large bowl; whisk to blend.
Step 3
Whisk
Whole Fat Kefir (1 cup)
,
Large Eggs (2)
, 1 Tbsp zest from
Lemons (1 1/2)
,
Vanilla Extract (3/4 tsp)
and
Unsalted Butter (1/2 cup)
in a small bowl.
Step 4
Pour kefir mixture into the flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
Step 5
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
Step 6
Combine
Powdered Confectioners Sugar (1 1/2 cups)
and 2 Tbsp of Lemon Juice in a small bowl. Stir with a spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonful if the glaze is too thick to spread. Set aside.
Step 7
Combine
Fresh Blueberries (1 1/2 cups)
with
Brown Sugar (2/3 cup)
, 2/3 Tbsp of Lemon Juice, 1/6 Tbsp of Lemon Zest in a medium saucepan. Stir over medium heat until sugar dissolves and the mixture comes to a simmer about 7 minutes.
Step 8
Remove from heat; add remaining
Fresh Blueberries (1 1/2 cups)
and
Salt (to taste)
. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.
Step 9
Immediately run knife around sides of cake. Place rack over cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Remove parchment paper.
Step 10
Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Carefully transfer to a serving platter. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge.
Step 11
Cover with the blueberry jam and chill!
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