Polenta Pound Cake with Blueberries and Thyme

By ebdonahue

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

Details

Servings 10
Adapted from finecooking.com

Preparation

Step 1

Make the blueberries

In a small saucepan, combine the sugar, thyme, and 2 Tbs. 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 to 2 minutes. Remove from the heat.

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. 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 an electric hand 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 gradually until just combined.

Make Ahead Tips

The blueberries in their syrup will keep, covered and refrigerated, for 1 day; the thyme flavor will become more intense. Reheat gently just before serving.