- 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
- 10-inch-diameter springform pan with 2 3/4-inch-high sides
Preheat oven to 325°F. Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Whisk flour and next 3 ingredients in medium bowl. Whisk oil, eggs, vanilla, and honey in another medium bowl. Using electric mixer, beat butter, 3/4 cup plus 2 tablespoons sugar, and 1 1/2 teaspoons salt in 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. 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.
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.
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2 thoughts on “Blueberry Cornmeal Cake”
Inspired by yours I made a strawberry version. Thanks!