- 1 cup all purpose flour all purpose flour or white bread flour
- 1 teaspoon grated lemon zest
- 2 cups blueberries
- 1 cup chopped pecan nuts
Heat the oven to 180 C with rack in the center. Grease and line a 23 cm square deep baking tin (I left some overhang on the baking paper so that the cake is easy to lift out afterwards).
In a medium mixing bowl, use a whisk to stir the flour, polenta, baking powder and salt together.
In a food processor (or bowl with electric whisk), cream the butter and sugar together, then add the eggs, milk, vanilla and lemon zest. Process (or whisk) until it is well combined – it might look a little curdled, that’s fine! Add the wet mixture to the dry ingredients and mix with a spoon until just incorporated.
Gently fold in the berries until just combined, then scrape the batter into the prepared tin, smoothing the top. Sprinkle evenly with the nuts, then use your finger tips to sprinkle evenly all over with about 1 teaspoon of sugar.
Bake at 180 C for 45 minutes, or until the cake is golden brown and just cooked (test with a toothpick to see if it comes out clean). Remove from the oven and let it cool complete on a rack.
Once cool, remove from the tin (use the baking paper flaps to lift it out) and cut into squares. Store in an airtight container in a cool place – best eaten within a day. (Can be frozen for up to a month.)