Huckleberry Blueberry Cornmeal Cake and Mother’s Day

By Marlenew

Ingredients

• 3/4 c plus 3 T sugar, divided
• 10 T butter
• 1 1/2 tsps salt
• 6 T vegetable oil
• 2 large eggs
• 1 T vanilla extract
• 1 tsp honey
• 1 1/3 c. flour
• 2/3 c. yellow cornmeal
• 2 tsps baking powder
• 2 tsps baking soda
• 1 c ricotta cheese
• 1/3 c plain yogurt
• 3 cups fresh or frozen blueberries

Details

Preparation time 20mins
Cooking time 95mins
Adapted from thedomesticfront.com

Preparation

Step 1

Instructions
Preheat oven to 325.
Spray 10-inch-diameter springform pan with 2¾-inch-high sides with nonstick spray.
Beat butter, ¾ c. plus 2 T sugar and salt in a large bowl until the mixture is pale and creamy. In a separate cup, whisk together the eggs, oil, vanilla and honey, then gradually add that mixture to the butter mixture until blended. Add flour, cornmeal, baking powder and baking soda, and beat until just blended. Add ricotta and yogurt and beat on low speed until just combined.
Prepare a 10 inch springform pan with flour and oil spray. Spoon in half the batter, scatter about ½ the blueberries over the surface of the batter. Spoon the remaining batter over the blueberries, add the remaining blueberries over the batter, then sprinkle the last 1 T sugar over the blueberries.
Bake about an hour and fifteen minutes, or until the top is golden and a cake tester comes out reasonably clean (given the blueberry juice). Let cool completely and run a knife around the edge of the pan before opening.