blueberry cornmeal cake


new favorite alert, folks!
this buttery, blueberry-y brunch beauty has stolen my heart and my taste buds.

it is the recipe from huckleberry bakery & cafe in santa monica CA that was published in bon appetit a few years back. i tried it this week on a good friend of mine and her toddler and i think it’s safe to say we were all pretty happy with the results.

the consistency of this cake is thicker in order to stand up to the loads of blueberries at the center and on top of this all-around loveliness. you sprinkle the blueberries on top of the batter and once it’s baked, the blueberries just sink down into it. the addition of cornmeal in this recipe gives it a heartier texture than your basic cake. and makes it feel way healthier, you know, since you’re having cake for breakfast and all.

blueberry cornmeal cake


1 1/3 cups all purpose flour

2/3 cup cornmeal

2 tsp baking powder

2 tsp baking soda

1/3 cup vegetable oil (scant)

2 eggs

1 tbsp vanilla

1 tsp honey

10 tbsp (1 1/4 sticks) butter, room temp

3/4 cup plus 3 tbsp granulated sugar, divided

1 1/2 tsp salt

1 cup ricotta cheese

1/3 cup plain yogurt (i used plain greek)

3 cups fresh blueberries

non-stick cooking spray


1. preheat oven to 325. spray 10-inch diameter springform pan with 2 3/4 inch-high sides with nonstick spray.

2. whisk flour, cornmeal, baking powder, & baking soda in a medium bowl. in a small bowl, whisk oil, eggs, vanilla, & honey and set aside. using an electric mixer, beat butter, 3/4 plus 2 tbsp sugar, and salt in a 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. (you can refrigerate the batter [see batter tip] overnight & bake everything in the morning if you want to.)

3. pour half of the batter into prepared pan. scatter 1/2 of the blueberries ( 1 1/2 cups) over batter. spoon remaining batter over in dollops, then spread to cover blueberries. scatter remaining blueberries over top. sprinkle remaining 1 tbsp sugar over top of the blueberries.

4. bake until top is golden brown and tester inserted into center comes out clean, about 1 hour and 15 minutes. cool completely in pan on wire rack (about 15-20 minutes).




best ever blueberry muffins

these are the perfect blueberry muffins.
these gorgeous little pieces of heaven are STUFFED with fresh, not frozen, blueberries. overflowing with them.
they are thicker, more like a biscuit and on top, a sprinkle of sugar creates this crunch when you bite into them.
i have had more than my share of blueberry muffins in my lifetime and i think these are the best.
definitely the best recipe for them that i have come across.

this recipe is from gwyneth paltrow’s cookbook and are her mother’s famous blueberry muffins. you will soon know why!

blythe’s blueberry muffins
(makes 12)


8 tbsp (1 stick) unsalted butter, melted & cooled

2 eggs

1/2 cup milk

2 cups all purpose flour

3/4 cup plus 1 tsp granulated sugar

2 tsp baking powder

1/2 tsp fine sea salt

2 1/2 cups fresh blueberries (2 – 6 oz containers)

1. preheat oven to 375. line (one 12 cup or two 6 cup) muffin pans with paper liners.

2. whisk the butter, eggs, and milk together in a large bowl. in another large bowl, whisk together the flour, the 3/4 cup of sugar, baking powder, and salt. combine the dry and wet ingredients. then fold in the blueberries. divide batter among the 12 muffin cups and then sprinkle tops with the remaining teaspoon of sugar.

3. bake for 25-30 minutes, until golden brown and a toothpick inserted into the middle of a muffin comes out clean. serve warm & with butter.


oatmeal applesauce blueberry muffins

i love me a good muffin.

but so often they are not great for you. (and not so good on the thighs.)
so i was overjoyed when i stumbled upon this recipe a few months ago.
these muffins are low in fat, with applesauce in place of most of the oil that you usually find in muffin mixes. they are crammed with healthy oats & blueberries and the buttermilk gives them a great hearty taste.
the little she loves them and i even got the hubs to try them (he, being a non-breakfast eater,was a big win).

(note: you can use regular oats or steel cut oats. i found that the steel cut are a little hearty for my taste, but still good.) 

oatmeal blueberry applesauce muffins
makes 12 muffins


1 1/4 cups whole wheat flour

1 1/4 cups oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low fat or non-fat buttermilk

1/2 cup firmly packed brown sugar

2 tbsp canola oil

1 large egg, lightly beaten

3/4 cup blueberries (fresh or frozen)


1. preheat the oven to 375.

2. line a 12-cup muffin tin (or two 6-cup muffin tins) with paper liners or spray with nonstick cooking spray. (if you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.)

3. in a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon. combine the applesauce, buttermilk, sugar, oil and egg in a medium bowl. make a well in the dry ingredients and add the applesauce mixture, stirring until just moist. (make sure to not overmix them – the batter will be thicker than your average muffin batter.) carefully fold in the blueberries. spoon the batter into muffin cups. bake at 375 for 16-18 minutes.


recipe via
photo via