Cornmeal Olive Oil Cake With Blueberries And Honey Orange Glaze

• 3/4 cup unbleached all-purpose flour (or gluten free flour of choice)
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup finely ground yellow cornmeal
• 2 large eggs
• 1 large egg yolk
• 2/3 cup milk
• 1/2 cup olive oil
• 1 tablespoon finely grated orange zest
• 3/4 cup sugar
• 1/4 cup honey
• I cup blueberries dusted with sugar and flour.
• GLAZE
• 1/3 cup sugar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoon fresh orange juice
• Combine in a small saucepan and bring to a simmer. Simmer for 5 - 7 minutes until thickened a bit

1. Preheat the oven to 350 degrees F.
2. Lightly grease and flour a 9 by 2-inch round cake pan.
3. Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.
4. In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Stir in the blueberries.Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering.
5. Let the cake cool slightly in the pan on a wire rack. Remove from the pan and transfer to a cake plate.
6. Pour glaze over cake. Dust with powdered suger and lay a few blueberries around to serve

flour, baking powder, salt, ground yellow cornmeal, eggs, egg yolk, milk, olive oil, orange zest, sugar, honey, i, sugar, water, honey, orange juice, combine

Taken from www.epicurious.com/recipes/member/views/cornmeal-olive-oil-cake-with-blueberries-and-honey-orange-glaze-52427691 (may not work)