It's from WaPo so it's copyrighted. This is link. https://www.washingtonpost.com/recipes/blueberry-cornmeal-cake/
As a subscriber I can send limited free links to others. I will send a link to your msg's here at egullet.
fyi, the recipe calls for making it in a cast iron skillet; I gave mine away during out last move. It just became too darn heavy for my hands (Dupuytren's Contracture issues). So I combine all ingredients and put in well greased-floured 8 or 9 inch square pan. Though I bet it'd be extra good in a skillet!
The recipe calls for corn meal; I have always used polenta, the fast-cooking time (the one I use cooks in 5 minutes stove top). Not sure if that's called "quick" or "instant."
As I said, this time I added cardamom (a spice we both adore) to batter and instead of the sprinkle of sugar on the top before baking, I skipped that and instead brushed orange marmalade over the top when it came out of oven.
