👨‍🍳 조리법

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 22-24 cm round cake pan or a 28x10 cm rectangular pan.

2. 2

   In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.

3. 3

   In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

4. 4

   Gently toss about 2/3 of the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Fold these floured blueberries into the batter.

5. 5

   Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining 1/3 of the blueberries over the top.

6. 6

   Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.

7. 7

   Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar, if desired, before serving.