Blueberried Polenta Pound Cake After Deborah Madison's

Bliss.
I've had a box of blueberries in my little fridge for a week, kept forgetting about them. "I'll make blueberry pancakes on Sunday morning," says I.
But I've been hankering for cake. Finally this morning I looked in Deborah Madison's "Vegetarian Cooking for Everyone" for a cake recipe and came across her "Polenta Pound Cake." Now perhaps you know about me and polenta...
I took the cake out of the oven 15 minutes ago and have eaten a quarter of it for my supper.
Bliss.
Because I'm still in process of moving my big kitchen to this 5x5 galley kitchen, I put the cake together with a couple of substitutes. One was the sugar (I only had Trader Joe's Turbinado Raw Cane Sugar, not your basic granulated white...it hasn't a strong brown sugar flavor, it's just that the crystals are coarser) and the other was the mixer (for creaming, I used the Cuisinart wand thing designed for pureeing...it worked fine with a little coaxing). Oh, and I didn't grate the lemon zest--lemon zest is CRUCIAL to the delectable flavor of this cake--I used a vegetable peeler to remove the rind from an, ahem, past its prime Meyer lemon, then I cut the zest into slivers...probably even better than grating because the pieces are slightly larger.
I baked the cake in my toaster oven (default oven from now on). Excellent.
This is a sublime cake and it hasn't even cooled yet...actually, why not serve it warm with ice cream?
Here goes:
4 ounces unsalted butter, soft (plus 1-2 tablespoons for the pan)
1 cup sugar (turbinado or granulated)
Zest of 1 lemon, in fine julienne
3 large eggs, at room temperature
Overflowing 1 teaspoon vanilla extract
1/2 cup sour cream or yogurt (I happened to have sour cream on hand)
1/2 cup plus 2 tablespoons polenta meal or yellow cornmeal
1 cup unbleached flour (plus 1 tablespoon for the pan)
1/2 teaspoon baking powder
1/4 teaspoon salt
Heaping 1 cup (6-ounce box) fresh blueberries, although I suppose you could use good quality thawed frozen
Powdered sugar, optional
Butter a 5- by 8-inch loaf pan and dredge with flour. Set the oven to 350 degrees.
In a medium-size bowl, cream the butter and sugar with the lemon zest until fluffy. Add the eggs one at a time, beating until thoroughly blended after each. Beat in the vanilla and then the sour cream.
Stir in the polenta (the mixture will be thin). On waxed paper, use a fork to mix the flour, baking powder, and salt, then pour into the bowl and use a rubber scraper to blend until smooth. Stir in the berries.
Smooth the batter into the pan. Rap the pan on a surface to force out any bubbles, then set in the middle of the oven.
Bake until you can smell the lemon, the top is beautifully browned, and the cake has begun to come away from the sides of the pan, about 1 hour.
Cool 10 minutes, then turn onto a rack to finish cooling--or, like me, slice and serve.
Shake powdered sugar through a sieve over the top, if desired.
Deborah says it makes 8 to 10 servings. Hah.
NOTE FROM THE MORNING AFTER: Woke up this Sunday morning, couldn't wait for a slice...it's still yummy, but I quickly realized this is a cake that is at its best warm. So I toasted it in the toaster oven, smeared it with sweet butter. Bliss.