Lauren's Blueberry Corn Cake

Preheat the oven to 400°. Butter an 8 inch square baking pan. In a mixing bowl, whisk together the flour, sugar, cornmeal and baking powder. In a smaller bowl, whisk together the cream, melted butter and egg. Stir the liquid ingredients into the dry ingredients just until blended, the stir in the blueberries. Scrape batter into the prepared pan, smoothing the top. Bake until cake is firm and golden, about 20 to 23 minutes. Let cool slightly, then cut into squares. Serve warm or at room temperature with butter and honey.