Blueberry Polenta Cake

Blueberry and cherry blend

I adapted this from the Cherry-Olive Oil Polenta Cake published on oprah.com
I reduced the amount of sugar, used most whole wheat pastry flour where it called for all purpose flour and added more lemon.  I have made this with blueberry, raspberry, sour cherry or a mix. 

Made with black raspberries and served with goat yogurt and berries

3 large eggs

3/4 cup sugar
1 TBS vanilla
3/4 cup extra virgin olive oil
grated zest and juice of 1 lemon (and chopped peel of 1 lemon)
2 cups whole wheat pastry flour
1 cup all purpose flour
1/3 cup cornmeal (I used coarse grind)
3/4 tsp baking soda
3/4 tsp salt
2 1/2 cups blueberries, raspberries, cherries or any combination

Preheat oven to 350.
Spray a 10" cake pan with nonstick cooking spray and set aside. 

Mix together dry ingredients and set aside.  Beat eggs with sugar until pale yellow, about 3-4 minutes.  Add vanilla, lemon juice zest and peel and olive oil.  Beat this mixture together.
Stir in dry ingredients until just blended.  Pour 2/3 of batter into pan and spread it to edges.  Top with fruit, then top with remaining batter.  Leave some fruit showing through.  Bake until top is lightly golden and toothpick inserted in center comes out clean.
Cool on wire rack for 10 minutes then remove from pan and continue to cool on wire rack.