Lemon-Blueberry Corn Cake

Directions

1. Butter a 9” springform pan, line it with parchment and butter the parchment. (Wrap the bottom with foil if your pan tends to leak.)
2. In a stand mixer fitted with a whisk, beat the egg whites with ¼ teaspoon of salt till they form soft peaks. Beat in ½ cup of sugar till stiff peaks form and a shiny meringue forms. Set it aside. Heat oven to 350.
3. In a medium bowl, stir together cornmeal, tapioca flour, baking powder, and the rest of the salt.
4. In a mixer cream butter and the rest of the sugar till light and fluffy. Beat in egg yolks, and continue to beat for about 2 minutes till light and lemon colored. Stir in lemon juice and zest and blend together. Alternate adding cornmeal mixture and milk, blending till thoroughly combined. Gently stir in meringue, folding and stirring until meringue is completely incorporated into batter with as few white blobs as possible.
5. Pour 1/2 batter into prepared pan, and sprinkle 1/2 of the blueberries over the top. Layer the other half of the batter, and sprinkle over the rest of the blueberries—they will sink into the cake. Sprinkle the top with the turbinado sugar and bake approximately 60 minutes, until a tester placed in the center comes out clean.
6. Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.