Raspberry Cornmeal Pound Cake

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 cup all-purpose flour

1/2 cup cornmeal

1/4 cup quinoa flakes (or use 1/4 cup all-purpose flour)

1/2 teaspoon sea salt

1 teaspoon pure vanilla extract

5 large eggs, room temperature, lightly beaten

Preheat oven to 350 degrees.  Grease and flour a 4 1/2-by-8 1/2-inch loaf pan.

Cream butter until smooth.  Add the sugar and beat until light and fluffy, approximately 5 minutes.

Add the vanilla extract and the eggs a little at a time, scraping the bowl after each addition.

With the mixer on low, slowly add the dry ingredients, reserving 1 tablespoon to toss with the berries.

Gently add the berries.  Pour into the prepared loaf pan and bake for an hour.

Allow to cool on a wire rack in the pan for an additional hour.

Yields: 8 servings

*Adapted from Everyday Food by Martha Stewart*

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