Summertime Easy Baking

(WTNH) -- Chef Barbara is in the kitchen, whipping up a lemon thyme scented polenta blueberry cake.

Lemon Thyme Scented Polenta Blueberry Cake

1 ¼ cups unbleached all purpose flour
½ cup polenta or yellow cornmeal
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of one lemon
1 tsp. fresh thyme leaves
1 tsp. sugar

1 large egg
1/3 cup sour cream
¼ cup olive oil
¼ cup butter, melted and cooled
¾ cup sugar
1 Tbs. lemon juice
1 Tbs. limoncello

¾ cup fresh or frozen blueberries  - If using fresh blueberries,  rinse and dry thoroughly, layer on cookie sheet in single layer and freeze while you assemble the rest of the ingredients.

Preheat oven to 350.  Spray a 9" cake pan with cooking spray.  Line the bottom of pan with parchment and spray the parchment.  Finely chopped the lemon zest and thyme leaves with one teaspoon sugar.  Whisk the first eight ingredients (dry ingredients) together in a large bowl and set aside.  Whisk the next seven ingredients (wet ingredients) together in a medium bowl.    Add wet ingredients to dry ingredients and fold.  Very gently fold in blueberries.  Place batter in prepared pan and smooth top.  Bake until a toothpick comes out clean, approximately 28 - 35 minutes.

Drizzle, from the tines of a fork or whisk, cooled cake with lemon glaze.

Glaze:
Mix together 1/2 cup confectionary sugar, 1 Tbs. lemon juice, and ½ tsp. limoncello.
 
Serve with at room temperature with vanilla gelato or fresh whipped cream.