One of the best cookbooks I bought last year is called Huckleberry. Not only is the book absolutely stunning, the recipes are delicious too. Today I have a very easy cake that’s perfect for tea time. The cornmeal gives it an interesting texture; the fresh blueberries give a goon hint of acidity, and the extra zest of one lemon that I added rounds everything together.
Blueberry Cornmeal Cake
- 195 g unsalted butter, cubed, room temperature
- 190 g sugar + 2 tbsp
- 1 1/2 tsp kosher salt
- 2 eggs
- 4 1/2 tbsp canola oil
- 3 tbsp maple syrup
- 1 tbsp vanilla extract
- 200 g all purpose flour
- 120 g cornmeal
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 270 ml plain yogurt
- 130 g ricotta
- zest of 1 lemon
- 150 g fresh blueberries
Preheat the oven at 350 / 180 C, grease and flour a 10″ springform pan.
In a stand mixer fitted with paddle attachment, cream the butter, sugar, and salt on medium to high speed until light and fluffy about 5 minutes. Add one egg at a time, beating well after each addition. Be sure to scrape the side of the bowl frequently.
Switch to low speed; add oil, maple syrup, and vanilla. Then add the dry ingredients and mix until just combined.
Add the ricotta, yogurt, and lemon zest and mix just until incorporated – do no overmix!
Scoop the batter into prepared pan, sprinkle the blueberries all over the top, follow by the 2 tbsp of sugar
Bake for 1 hour and 10 minutes. Remove from the oven and let cool for 15 minutes before removing from the pan.