This recipe came as a result of my favorite kind of dining, guerrilla dinner party. Picture it, an assortment of Austin hipsters are hanging out on a porch in Buda. And I know they are hipsters, myself included, because they would be really pissed to find out someone was trying to define their coolness with something as bourgeois as a label. They are drinking Lone Stars in truly vintage t shirts that some might pay a fortune for but I know for a fact came from the bar one used to work at as a gimme from the beer company and another was actually purchased at the Fishbone concert in the 80’s and it looks washed and worn because it has been. At least they are not fake hipsters.
Anyway, said hipsters on the porch happen to be a couple of miles from one of the best meat markets around that also functions as a Mexican market/gas station. I know exactly how to get there but I am not sure of the address. I just know all the roads you turn on start with RR or FM. The boys bring back 5 gorgeous New York Strips for less than $5 each, a suitcase of Natty Light, and more Lone Star.
I brought a beautiful box of produce leftover from the chef demo tent at the Wine and Food Fest, so Michelle and I start making sides with the vibrant purple cabbage and sweet, fresh corn. But we need something for dessert. I had given Michelle an autographed copy of The Essential Baker by Carol Bloom who I had the great pleasure to work with at the Central Market Cooking School a while back. Michelle had made the cornmeal pound cake before and thought she might just have the ingredients to make it. Lucky for us she did!
I added the blueberries to the batter instead of the compote that Ms. Bloom used and kicked up the tartness with a fabulous lemony glaze that sent us in to a puckery heaven with the crunch of the cornmeal crust. This cake is a wonderful cross between cornbread and blueberry muffins. Enjoy!
Lemon Blueberry Cornmeal Poundcake
1 tablespoon unsalted butter, softened
3/4 cup frozen or fresh blueberries- if you use frozen, do not thaw or your batter will turn purple
12 tablespoons unsalted butter, softened
1/4 cup granulated sugar
3 extra large eggs, at room temperature
1 1/4 cups cake flour*
2 teaspoons baking powder
1/2 cup yellow cornmeal
1/4 teaspoon salt
Zest of 2 lemons
2 teaspoons freshly squeezed lemon juice
zest (optional but adds a wonderfully tart texture) and juice of 4 lemons, approximately 1/4 cup
1 cup confectioners sugar
- Preheat oven to 350 degrees F. Generously grease a 8 1/2 inch loaf pan with 1 tablespoon butter.
- Place the 12 tablespoons butter in large bowl and beat on medium speed until fluffy, about 2 minutes. Add the sugar and cream together. Add eggs, one at a time, mixing and scraping in between each egg addition.
- In a separate bowl, sift together flour, powder, salt, and cornmeal. Add to the butter mixture in 3 stages, mixing well after each addition.
- Add the lemon zest and juice. Fold in blueberries. Transfer the batter to the prepared loaf pan. It should be very thick, so spread it evenly throughout the pan. Bake 45 minutes, until the cake is light golden on top and a cake tester inserted into the center comes out slightly moist.
- Combine lemon juice and confectioners sugar. Let cake cool about 10 minutes and pour 1/2 of glaze over cake. Let sit for another 15-20 minutes and pour over rest of glaze over cake.
* if you do not have cake flour, use 1 TBS less of all pupose flour.