I found this recipe in the letters section of the May 2010 issue of Bon Appétit. Someone had written in to ask how to make one of the creations they had at the Huckleberry Bakery and Cafe in Santa Monica, CA. I held on to it until the local organic blueberries were available and finally made it a few weeks ago.
As I have taken to doing recently, I substituted my 5″ silicone pans for the 10″ springform that the recipe calls for. We ended up with two small cakes, the first of which M and I quickly devoured. The second one was frozen and recently served with coffee as breakfast to a houseguest.
There are so many great things about this cake but the overall texture is what really sets it apart. It is crusty on the outside and, because of the amount of blueberries involved, super moist on the inside. The addition of cornmeal to the batter gives the cake a grainy (but in a good way) texture. It defies classification and is equally at home being served as a breakfast treat, on its own with tea or as a dessert.
Hurry up and try this before all the blueberries are gone!
Blueberry Cornmeal Cake
Huckleberry Bakery and Cafe
Nonstick vegetable oil spray
1 1/3 cups all purpose flour
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
6 tablespoons vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 teaspoon honey
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup plus 3 tablespoons sugar, divided
1 1/2 teaspoons salt
1 cup ricotta cheese
1/3 cup plain yogurt
3 cups fresh blueberries
1. Preheat oven to 325°F.
2. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray.
3. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl.
4. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in large bowl until creamy.
5. 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.
6. Pour half of batter into prepared pan. Scatter 1 1/2 cups blueberries over. Spoon remaining batter over in dollops, then spread to cover blueberries. Scatter remaining blueberries over. Sprinkle remaining 1 tablespoon sugar over.
7. Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.