There is still time! Fresh blueberries are still available!! I regret not posting this wonderful cake sooner- my apologies…. I first read about this blueberry cornmeal cake on Sue’s blog, Birgerbird. She described it as one of the best desserts she had ever tasted, and I know that she has tasted some delicious desserts! 😉 I have had it on my “to make” list ever since. It lived up to my expectations. My family and I devoured it. Mmmmm…. We ate this delicious rustic cake for dessert but it would also be wonderful for a special breakfast. It’s not overly sweet and has a fabulous crumb from the cornmeal. Berries and corn are a wonderful match.
This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes From our Kitchen by Zoe Nathan with Josh Loeband and Laurel Almerinda. I weighed the ingredients when possible which I have found not only ensures a better result but also decreases the preparation time. I modified the recipe to use a 9-inch springform pan, and substituted sour cream for the plain yogurt in the batter.
The authors recommend making this cake with gooseberries- I have to remember that when I receive my CSA gooseberries next season! Strawberries can be used as well. This cake can also be modified for the holidays by adding the zest of one orange, cranberries, and both brown and white sugar. Nice!!
Yield: Makes one 9-inch cake
- 195 g (3/4 cup plus 1 1 /2 T) unsalted butter, cubed, at room temperature
- 190 g (3/4 cup plus 3 T) granulated sugar, plus 2 T for sprinkling the top of the cake
- 1 1/2 tsp coarse salt
- 2 large eggs
- 4 1/2 T canola oil
- 3 T maple syrup
- 1 T vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 120 g (3/4 cup) cornmeal
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup plus 2 T (270 ml) whole plain yogurt or sour cream
- 130 g (1/2 cup plus 1 T) whole milk ricotta
- 150 g (1 cup) fresh blueberries
- Position a rack in the middle of the oven and preheat to 350 degrees, preferably on convection.
- Line and grease (I used cooking oil spray) a 9-inch round springform pan of a 10-inch round cake pan.
- In a stand mixer fitted with the paddle attachment, cream the butter and 190 g granulated sugar, and salt on medium-high, until light and fluffy, about 3 minutes.
- Incorporate eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
- With the mixer on low-speed, pour in the canola oil, maple syrup, and vanilla.
- Pause mixing and add the flour, cornmeal, baking powder, baking soda, yogurt, and ricotta. Mix cautiously, just until incorporated. Do not over mix!
- Scoop the batter into the prepared pan. Top with the blueberries and sprinkle with the remaining 2 T granulated sugar.
- Bake for 50 minutes in a convection oven, or up to 1 hour 10 minutes in a standard oven, or until a cake tester comes out clean. Do not over bake! (I am obsessed with not over baking…)
- Allow to cool 15 minutes in the pan.
- If using a springform pan, release the sides of the pan and remove. (safer & easier!!) If using a cake pan, place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate.
Note: This cake is best served the day it’s made but keeps, tightly wrapped, at room temperature, for up to 2 days.
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