For the blueberries
1/4 cup granulated sugar
1 tsp. chopped fresh thyme
1 pint fresh blueberries (can also use frozen and thawed)
1-1/2 tsp. finely grated orange zest
Pinch kosher salt
For the cake
8 oz (1 cup) unsalted butter, softened; more for the pan
6-2/3 oz (1-2/3 cups) cake flour; more for the pan
1/3 cup polenta (cornmeal)
2 Tbs finely chopped fresh thyme
1/4 tsp kosher salt
1-1/3 cups granulated sugar
5 large eggs, at room temperature
1 Tbs fresh orange juice
2 tsp pure vanilla extract
Make the blueberries
In a small saucepan, combine 1/4 cup of granulated sugar, 1 tsp fresh thyme, and 2 Tbs. of water. Stir over low heat, until the sugar dissolves. Next add one pint of fresh (or frozen and thawed) blueberries, 1 and a half tsp of orange zest, and a pinch of kosher salt. Raise the heat to medium high and bring the mixture to a boil. Cook, stirring occasionally, until the syrup thickens slightly and the berries are warm - about 1 to 2 minutes. Remove from the heat while you make the cake.
To do so, whisk together 1 and 2/3 of a cup of cake flour, with a third cup of cornmeal, 2 tbsp of finely chopped fresh thyme, and 1/4 tsp of kosher salt.
Meanwhile beat 1 cup of softened butter together with 1 and 1/3 cups of sugar on medium-high for about 2 minutes until fluffy. Add 5 large room temperature eggs one at a time, mixing well after each addition. Finally, add 2 tsp of the best vanilla you can get your hands on and 1 tbsp of orange juice. Add the flour mixture and stir with a spatula until just combined.
Scrape the batter into a buttered and floured pan and smooth the top.
Bake in a 325 oven for an hour and 15 minutes - but check on the cake at the hour point and test with a tooth pick. Depending on how hot your oven gets it could be ready earlier.
Slice and serve warm or at room temperature, topped with the blueberries.
