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1
Preheat oven to 350 degrees F. Butter and flour 2 mini bundt pans or muffin pans (making sure to tap out the excess flour) OR coat with nonstick baking spray.
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2
Whisk together the flour, cornmeal, baking powder and salt in a medium bowl.
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3
In a large bowl, add the sugar, butter and lemon zest and beat (with an electric mixer, or as I do, with a wooden spoon) till pale and fluffy. Add one egg, beat to incorporate and scrape down the sides of the bowl. Add the second egg and the vanilla and incorporate.
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4
Add a third of the flour mixture, then the yogurt and another third of the flour mixture, incorporating and scraping down the sides of the bowl between additions.
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5
Add the berries to the bowl with the remaining flour mixture and toss to coat. Add this to the batter and gently fold in.
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6
Fill the bundt/muffin pans with the batter, about 3/4 full and bake for 20-25 minutes, till the edges are browned and the cakes are cooked through.
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7
Cool the cakes in their pans for 5-10 minutes. While still slightly warm, coax them out of their pans and onto a cooling rack. They're lovely warm or at room temperature. Dust with sugar if desired.
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8
The cakes are best eaten the day they are made.
