Blueberry and honey cornbread recipe
A subtly sweet cake stuffed with juicy blueberries.
Ingredients
- 150 g unsalted butter, softened, plus extra for greasing
- 3 eggs, separated
- 150 g runny honey
- 200 g ground almonds
- 100 g quick-cook polenta (cornmeal)
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 lemon, grated zest only
- 150 g blueberries
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