Huckleberry Blueberry Cornmeal Cake and Mother's Day
Author: Kate Wheeler
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
¾ c plus 3 T sugar, divided
10 T butter
1½ tsps salt
6 T vegetable oil
2 large eggs
1 T vanilla extract
1 tsp honey
1⅓ c. flour
⅔ c. yellow cornmeal
2 tsps baking powder
2 tsps baking soda
1 c ricotta cheese
⅓ c plain yogurt
3 cups fresh or frozen blueberries
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.