Blueberry Johnnycake

If I had to pick one cake as my favourite, it would be johnnycake.  It's versatile; it can be eaten either as dessert, or as a accompaniment to a stew or chili (granted, the savory version likely wouldn't contain any more than 1/4 c sugar).  It's grainy texture is a love or hate kind of thing, so if you hate it, all the more for me!

¾ c flour

¾ c cornmeal

1-1/2 t baking powder

½ t baking soda

½ t salt

2 eggs

2/3 c sugar

½ c buttermilk or sour cream
¼ c oil

3 T lemon juice

2 c fresh blueberries

Butter and flour an 8 X 8 cake pan.

Combine first list of ingredients in a medium bowl, stir through with whisk, and set aside.

Combine second list of ingredients, excluding blueberries.  Mix thoroughly with whisk.  Add first mixture all at once, mixing with whisk until just combined.  Fold in blueberries.

Pour batter into the pan, and bake in a preheated 350^o oven for 45 minutes. 

Cool on rack, then cut into 9 pieces.