Directions

• Preheat oven to 350°F. Grease a 10″ baking pan and set aside.
• Beat shortening and the granulated sugar in a bowl of a stand mixer with a paddle attachment on medium speed, until light and fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating well after each addition. Add lemon zest, and beat on medium speed just until combined.
• Whisk together flour, cornmeal, baking powder, baking soda and salt in a medium bowl. In a small bowl mix the non dairy buttermilk and glycerin. Alternately add flour mixture and milk mixture to shortening mixture in a few additions, beginning and ending with flour. Beat on low speed until well blended after each addition.
• Transfer batter to the greased baking pan, spreading evenly. Sprinkle with fresh blueberries.
• Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack, and cool in pan for at least 10 minutes. Serve warm or at room temperature.

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