From My Bowl

0 Prep: Preheat the oven to 350F and spray or grease an 8” cake tin with butter or cooking oil. Rinse your blueberries and pat dry with a clean kitchen towel.
1 Buttermilk: Add the milk, lemon juice, and lemon zest to a small bowl or measuring glass. Mix well to curdle the milk; Let this mixture sit for 3 to 5 minutes while you prep the dry ingredients.
2 Dry Ingredients: Whisk flour, sugar, cornmeal, baking powder, baking soda, and salt together until evenly combined.
3 Combine: Use a spatula to form a well in the center of the bowl and add the buttermilk, oil, vanilla, and almond extract if using. Mix well until almost fully combined; add half of the blueberries (1 cup) and fold into the batter.
4 Transfer: Transfer the batter into the prepared cake tin and spread evenly around the pan. Top the batter evenly with the remaining blueberries.
5 Bake: Bake in the middle rack of the oven for 60 to 65 minutes, until the cake has risen and is golden brown on top. Remove the cake from the oven and let it sit in the pan for 10 minutes to set. Transfer the cake to a wire rack and let cool completely.
6 Serve & Store: Once the cake has cooled you can sprinkle it with the powdered sugar, then slice and serve. This cake is best stored in the refrigerator because of the blueberries; store in the fridge for up to 3 days, or pre-slice and freeze for up to 2 months.