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)
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).