This moist, berry-studded cake gets its great texture from medium-grind cornmeal.
Do not wash blueberries before freezing, as added moisture hastens the growth of mold.
Wash and remove stems only when you are preparing to use the berries.
Credit: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Sort them and discard any mushy, under-ripe, or damaged ones.
Place berries in a single layer on a jelly-roll pan and freeze until firm.
Transfer berries to a labeled and dated zip-top plastic freezer bag, squeezing out excess air.
Freeze up to nine months.
Directions
Preheat oven to 350F.
Butter an 8-inch springform pan.
Add eggs, 1 at a time, beating well after each addition.
Add lemon zest, and beat on medium speed just until combined.
Beat on medium-low speed just until combined after each addition.
Pour batter into prepared cake pan, and sprinkle with fresh blueberries.
Transfer to a wire rack, and cool in pan 10 minutes.
Remove cake from springform pan; serve warm or at room temperature.
