Blueberry Cornmeal Cake

By Beepers

This cake is crusty outside and super-moist inside.

by Huckleberry Bakery and Cafe, Santa Monica, CA

Bon Appetit May 2010

Ingredients

• Nonstick vegetable oil spray
• 1 1/3 cups all purpose flour
• 2/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 6 tablespoons vegetable oil
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon honey
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 3/4 cup plus 3 tablespoons sugar, divided
• 1 1/2 teaspoons salt
• 1 cup ricotta cheese
• 1/3 cup plain yogurt
• 3 cups fresh blueberries
• special equipment
• 10 -inch-diameter springform pan with 2 3/4-inch-high sides

Details

Servings 12

Preparation

Step 1

Preheat oven to 325°F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy. With mixer running on medium speed, gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricotta and yogurt; beat on low speed just to blend. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.