1. Preheat oven to 350F degrees. Butter one 9-inch cake pan. Line the bottom of the pan with a circle of parchment paper. Butter the parchment and sides of the pan, then flour the pan.
2. In a small bowl, grate the zest of the lemon and combine with the sugar. Mix with your fingers to work the zest into the sugar until well combined.
3. Squeeze the juice of the lemon, about 2 tablespoons, and set aside.
4. In a medium bowl whisk together the cornmeal, self-rising cake flour, baking powder and salt. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment add the lemon sugar. On medium speed, add the eggs and beat until the mixture is thick and pale yellow, about 4 minutes.
6. Reduce the speed to low and add the lemon juice and vanilla. Mix to combine. Add the dry ingredients and mix well to combine.
7. With the mixer running on low speed slowly pour in the Bellucci EVOO and the melted butter. Mix until well combined.
8. Pour half of the batter into the prepared pan. Top with the blueberries. Pour the remaining batter evenly over the berries.
9. Bake the cake for approximately 30 minutes or until a toothpick comes out clean with a few moist crumbs sticking to it.
10. Remove the pan from the oven and place on a cooling rack for 15 minutes.
11. Remove the cake from baking pan, remove the parchment circle and place on a wire rack to cool completely.
12. Just before serving, dust the cake with Confectioner’s sugar.
Baker’s Note: For a more decorative design use a doily or stencil placed on top of the completely cooled cake. Sprinkle confectioner’s sugar over the doily or stencil. Carefully lift and remove the stencil to reveal the design in sugar.