Blueberry Swirl Lemon Loaf

THE BATTER

• 1 ⅓ cups all-purpose flour 
• ½ teaspoon baking powder
•  ¼ teaspoon baking soda 
• ¼ cup yellow cornmeal 
• 3 large eggs 
• 1 tablespoon finely grated lemon zest 
• ¼ teaspoon salt 
• ¾ cup  granulated sugar 
• ¼ cup melted butter 
• ¼ cup pure sunflower oil 
• ¼ cup 60ml freshly squeezed lemon juice

1. Preheat oven to 350
2. Line loaf pan for extraction
3. In medium bowl sift the flour, baking powder and soda.
4. Add the cornmeal and whisk evenly
5. In stand mixer (whisk attachment) beat the eggs and lemon zest and salt until foamy (30-40 seconds)
6. Gradually add in sugar while running
7. Increase speed to high and beat until very pale and almost white (takes around 5 minutes)
8. (It will triple in volume)
9. In a small bowl combine the butter, oil and lemon juice.
10. Whisk to blend.
11. Add 1/3 of the flour mixture to the egg mixture on low to blend then add half of the oil/lemon/butter mixture until almost blended.
12. Fold in the remaining flour mixture by hand, following with the butter/oil/lemon mixture.
13. Gently add in the last 1/3 of the flour mixture and incorporate with a wide rubber spatula.
14. Pour into the prepared pan. 

SWIRLS

• ¾ cup fresh or frozen blueberries 
• 1 tablespoon granulated sugar 
• 1 tablespoon corn starch
• 1 tablespoon all-purpose flour

1. Combine all the ingredients in food processor until smooth
2. Dollop spoonfuls on top of the lemon batter and swirl it through with a knife.
3. Bake for 35-40 minutes until top is golden and passes the toothpick test.
4. Cool in the pan for a few moments before removing to cool on the rack again.