Blueberry Cornmeal Cake
Ingredients
- 10 tablespoons unsalted butter , at room temperature (1¼ sticks)
- ¾ cup + 3 tablespoons granulated sugar , divided
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon honey
- 1 tablespoon lemon zest
- 1 ⅓ cup all-purpose flour
- ⅔ cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoon baking soda
- 1 cup ricotta cheese
- ⅓ cup plain yogurt
- 3 cups fresh blueberries
Instructions
- Preheat oven to 325°F. Grease and flour a 9-inch springform pan.
- Cornmeal flour, cornmeal, baking powder, baking soda and lemon zest together in a bowl and set aside. Whisk together the eggs, vegetable oil, vanilla and honey in a bowl and set aside.
- In the bowl of an electric mixer, cream together the butter and ¾ cup plus 2 tablespoons of the sugar until light and fluffy. Add the egg mixture and mix on medium speed until smooth. Add the flour mixture and beat just to combine. Add the ricotta cheese and yogurt and mix until smooth and uniform.
- Spread half of the batter into the springform pan. Scatter half of the berries over the batter. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over and sprinkle with the remaining 1 tablespoon of sugar over the top.
- Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool completely in pan on cooling rack.
- Sprinkle with powdered sugar, if desired, and serve.
Notes
Recipe adapted from Huckleberry Bakery and Cafe, via Bon Apetit.
Calories: 425kcal, Carbohydrates: 44g, Protein: 7g, Fat: 25g, Saturated Fat: 17g, Cholesterol: 76mg, Sodium: 260mg, Potassium: 218mg, Fiber: 3g, Sugar: 21g, Vitamin A: 539IU, Vitamin C: 5mg, Calcium: 109mg, Iron: 2mg
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