Polenta Pound Cake with Blueberries and Thyme

Name: Polenta Pound Cake with Blueberries and Thyme
Ingredients: For the blueberries; 1/4 cup granulated sugar; 1 tsp. chopped fresh thyme; 1 pint fresh blueberries, picked over; 1-1/2 tsp. finely grated lemon zest; Pinch kosher salt; For the cake; 8 oz. (1 cup) unsalted butter, softened; more for the pan; 6-2/3 oz. (1-2/3 cups) cake flour; more for the pan; 1/3 cup polenta (cornmeal); 2 Tbs. finely chopped fresh thyme; 1/4 tsp. kosher salt; 1-1/3 cups granulated sugar; 5 large eggs, at room temperature; 1 Tbs. fresh lemon juice; 2 tsp. pure vanilla extract

Polenta Pound Cake with Blueberries and Thyme was pinched from <a href="http://www.finecooking.com/recipes/polenta-pound-cake-blueberries-thyme.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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For the blueberries

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1/4 cup granulated sugar

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1 tsp. chopped fresh thyme

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1 pint fresh blueberries, picked over

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1-1/2 tsp. finely grated lemon zest

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Pinch kosher salt

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For the cake

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8 oz. (1 cup) unsalted butter, softened; more for the pan

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6-2/3 oz. (1-2/3 cups) cake flour; more for the pan

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1/3 cup polenta (cornmeal)

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2 Tbs. finely chopped fresh thyme

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1/4 tsp. kosher salt

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1-1/3 cups granulated sugar

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5 large eggs, at room temperature

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1 Tbs. fresh lemon juice

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2 tsp. pure vanilla extract

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