Lemon Blueberry Corn Cake
Ingredients
- 3 large eggs, separated
- ½ teaspoon kosher salt, divided
- 1 cup sugar, divided
- 1 ½ cups fine ground cornmeal
- ¼ cup tapioca flour
- 2 teaspoons baking powder
- ½ cup butter, plus more for buttering pan
- 1 cup milk
- zest of 1 large lemon
- 2 teaspoons lemon juice
- 1/2 to 3/4 cup fresh blueberries
- 2 tablespoons turbinado sugar
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