Recipe Ingredients
For the Cake:
- 1 cup of unsalted butter + more for coating
- 1 cup of sugar
- 3 eggs
- zest of 2 lemons
- 2 cups of almond flour
- 1 cup of corn meal
- 1 ¾ teaspoons of baking powder
For the Whipped Cream:
- 2 cups of heavy whipping cream
- ½ cup of sugar
- ½ tsp. of vanilla extract
For the Blueberry Sauce:
- 16 oz. of frozen blueberries
- juice of 2 lemons
- 2 Tbsp. of sugar
- ¼ cup of honey
Recipe Directions
- Preheat the oven to 350°.
- Line a spring form pan with a parchment paper round and butter the bottom and sides of the pan
- In a standing mixer with the paddle attachment whip together the butter and sugar until fluffy and white.
- Next add in the zest and 1 egg at a time. Make sure to scrape the mixer after every egg is whipped in.
- After the eggs are incorporated fold in the almond flour, cornmeal, and baking powder until incorporated.
- Pour the batter into the spring form pan and bake in the oven for 40 minutes.
- Once it is finished cooking, cool completely. In a medium sauce-pot with frozen blueberries, lemon juice, sugar and honey and cook on medium-high heat until the blueberries are cooked down and the liquid becomes a thick syrup.
- Cook completely once finished.
- While in the oven whip the heavy cream, sugar and vanilla until stuff peaks are formed and keep cool in the refrigerator
- To Serve: Put the whipped cream all over the cake and top off with blueberries.
