This recipe isn’t from a church cookbook, but is modified from one written by Nigella Lawson, brought to me by neighbor Janet White, a wonderful home cook and great help with the granary. I prefer this cake in a round pan rather than a square one, but that is a little picky!

INGREDIENTS

Vegetable oil for greasing pan
1 ⅓ cup sugar, divided
3 cups blueberries
2 Mt. Folly Farm eggs
Finely grated zest of 1 large orange
⅔ cup orange juice
⅔ cup olive oil (not extra virgin) or sunflower oil
½ cup Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

INSTRUCTIONS

Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.

In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together cornmeal, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.

Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.