polenta pound cake with blueberries and thyme

How To Make polenta pound cake with blueberries and thyme

• 1

  Make the blueberries: In a small saucepan, combine the sugar, thyme, and 2 tablespoons water. Cook over low heat, stirring, until the sugar dissolves. Add the blueberries, lemon zest, and salt. Raise the heat to medium high and bring the mixture to a boil. Cook, stirring occasionally, until the syrup thickens slightly and the berries are warm but most are still whole, 1-2 minutes. Remove from the heat. (The blueberries will keep, covered and refrigerated, for 1 day; the thyme flavor will become more intense. Reheat gently just before serving.)
• 2

  Make the cake: Position a rack in the center of the oven and heat the oven to 325F. Butter and flour a 9x5 inch loaf pan. In a small bowl, whisk together the flour, polenta, thyme, and salt. In a stand mixer fitted with the paddle attachment or in a large bowl, using a handheld mixer, beat the softened butter and sugar on medium high speed until fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the lemon juice and vanilla and mix briefly to combine. Reduce the speed to low and add the flour mixture gradually until just combined.
• 3

  Scrape the batter into the prepared pan and smooth the top, then tap the pan on the counter to pop any large air bubbles. Bake until a tester inserted in the center comes out with just a few small, moist crumbs attached, 1 1/4 to 1 1/2 hours. (If the top starts to get too dark, lay a piece of foil loosely over the cake.) Cool in the pan on a rack for 30 minutes, then invert onto a serving plate or cutting board. Slice and serve warm or at room temperature, topped with the blueberries.
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